Seared chicken tossed with pesto, farro, and roasted vegetables for a hearty, protein-rich meal prep with rich herbaceous flavor.
TBy TheBob
Servings
4
1.5 lb Boneless skinless chicken breast
1 cup Farro
1 piece Broccoli
2 piece Red bell pepper
1 piece Red onion
3 tbsp Olive oil
1.5 tsp Salt
1 tsp Black pepper
0.5 cup Pesto
1 piece Lemon
Calories
778 kcal
Protein
48g
Carbs
52g
Fat
43g
Fiber
10g
Sugar
5g
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Sarah M. · Melbourne, AU
Prep
1. Preheat the oven to 425F. Rinse the farro. Cut the broccoli into florets, slice the red bell pepper, and cut the red onion into wedges. Pat the boneless skinless chicken breast dry.
1.5 lb Boneless skinless chicken breast,
1 cup Farro,
1 piece Broccoli,
2 piece Red bell pepper,
1 piece Red onion
Roast Vegetables
2. Toss the broccoli, red bell pepper, and red onion with part of the olive oil, part of the salt, and part of the black pepper. Spread on a sheet pan and roast for 20 to 25 minutes, stirring once, until tender and browned at the edges.
1 piece Broccoli,
2 piece Red bell pepper,
1 piece Red onion,
3 tbsp Olive oil,
1.5 tsp Salt,
1 tsp Black pepper
Cook Farro
3. Bring a pot of well-salted water to a boil. Add the farro and simmer for 25 to 30 minutes until tender but pleasantly chewy. Drain well.
1 cup Farro,
1.5 tsp Salt
Cook Chicken
4. Season the boneless skinless chicken breast with the remaining salt and black pepper. Heat the remaining olive oil in a large skillet over medium-high heat and sear until browned and cooked through, about 5 to 7 minutes per side, to an internal temperature of 165F. Rest for 5 minutes, then slice.
5. Toss the sliced boneless skinless chicken breast with the pesto and a squeeze of lemon. Divide the farro, roasted vegetables, and pesto chicken among meal prep containers. Finish with the remaining lemon cut into wedges for serving.
1.5 lb Boneless skinless chicken breast,
1 cup Farro,
1 piece Broccoli,
2 piece Red bell pepper,
1 piece Red onion,
0.5 cup Pesto,
1 piece Lemon
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