Recipe Meal Prep: Chicken with Broccoli, Beets and Farro Salad
Today, I’m thrilled to share a delightful meal prep recipe that’s not only nutritious but also bursting with flavor. This Chicken with Broccoli, Beets, and Farro Salad is a personal favorite, inspired by my grandmother’s philosophy that the best meals are made with simple, wholesome ingredients.
Why This Recipe?
As someone who loves both health and convenience, this recipe is designed to save you time while providing a balanced meal. It’s perfect for busy weeknights or when you need a nutritious lunch on the go.
Here’s a little tip: Roast the beets and broccoli in the same pan to save on cleanup and to harmonize the flavors!
Ingredients
- 2 large chicken breasts
- 1 head of broccoli, cut into florets
- 3 medium beets, peeled and diced
- 1 cup of farro, rinsed
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried thyme
- For the dressing: 2 tablespoons balsamic vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/4 cup olive oil, salt, and pepper
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced beets and broccoli florets with 2 tablespoons of olive oil, salt, pepper, and thyme. Spread them on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized.
- While the vegetables are roasting, bring a pot of water to a boil and cook the farro according to package instructions, usually about 30 minutes. Drain and set aside to cool.
- Season the chicken breasts with salt and pepper. In a skillet over medium heat, heat the remaining tablespoon of olive oil and cook the chicken until golden and cooked through, about 7 minutes per side. Let it rest for a few minutes before slicing.
- In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, olive oil, salt, and pepper to create the dressing.
- In a large bowl, combine the roasted vegetables, sliced chicken, and farro. Drizzle with the dressing and toss to combine.
Preparation and Cooking Time
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- Total time: 45 minutes
Servings
This recipe serves 4 people.
Nutritional Information and Health Benefits
| Nutrient | Quantity per serving | Benefits |
|---|---|---|
| Protein | 30g | Helps in muscle repair and growth |
| Fiber | 8g | Enhances digestive health |
| Vitamins (A, C, K) | Varies | Boosts immunity and improves skin health |
The ingredients in this recipe were chosen not only for their flavors but also for their health benefits. For instance, beets are high in fiber and folate, which are excellent for cardiovascular health.
Tips and Variations
If you’re looking to switch things up, try substituting quinoa for farro for a gluten-free alternative. You can also add nuts like walnuts or almonds for added texture and nutrients.
Thank you for visiting Easy Peasy Recipe! I hope you enjoy making and savoring this Chicken with Broccoli, Beets, and Farro Salad. For more tasty and wholesome recipes, keep exploring our site!
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Recipe Meal Prep: Chicken with Broccoli, Beets and Farro Salad
Prep time: 15 min
Servings: This recipe serves 4 people.
Calories: 560Kcal
Cuisine: American
Ingredients
2 large chicken breasts,
1 head of broccoli, cut into florets,
3 medium beets, peeled and diced,
1 cup of farro, rinsed,
3 tablespoons olive oil,
Salt and pepper to taste,
1 teaspoon dried thyme,
For the dressing: 2 tablespoons balsamic vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/4 cup olive oil, salt, and pepper.
Instruction :
Preheat your oven to 400°F (200°C). Toss the diced beets and broccoli florets with 2 tablespoons of olive oil, salt, pepper, and thyme. Spread them on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized. While the vegetables are roasting, bring a pot of water to a boil and cook the farro according to package instructions, usually about 30 minutes. Drain and set aside to cool. Season the chicken breasts with salt and pepper. In a skillet over medium heat, heat the remaining tablespoon of olive oil and cook the chicken until golden and cooked through, about 7 minutes per side. Let it rest for a few minutes before slicing. In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, olive oil, salt, and pepper to create the dressing. In a large bowl, combine the roasted vegetables, sliced chicken, and farro. Drizzle with the dressing and toss to combine.
