8ozgrilled chicken breast (about 2 breasts) OR 10-oz grilled shrimp
½tspdried oregano
Salt & pepper to taste
1tbspolive oil
Farro Salad
1cupWheat Berries, cooked (whole wheat kernels that look similar to brown rice)
6Kalamata olives, halved
2cupcherry tomatoes, halved
½English cucumber, cut into quarters
¼cuplow-fat feta cheese, crumbled
4Fresh basil leavesjulienned
Vinaigrette
3tbspsherry vinegar
1tbspextra virgin olive oil
½tspdried oregano
1tspwhole grain mustard
salt & pepper to taste
Instructions
Cook wheat berry according to package directions and set aside. I usually make a big batch and keep it on hand in the fridge for easy meals.
Meanwhile, lightly rub the chicken breasts with the olive oil, season with salt, pepper & dried oregano. If you don’t want to grill, place breasts in a non-stick grill or frying pan over medium-high heat. Cook for about 3 minutes on each side or until nice and golden. Place entire pan in 375 degree oven for another 6-minutes, or until center is no longer pink. Set aside to rest. They’re tired.
For the salad
In a medium mixing bowl, toss together cooked wheat berry, olives, tomatoes, cucumber, feta and basil leaves.
For the dressing
Whisk together all dressing ingredients in a bowl. Drizzle over salad, tossing to combine. Divide between 2 bowls. Slice chicken breasts on the diagonal, divide equally between the 2 bowls. Enjoy!
Notes
Time estimate does not include time to cook wheat berry.