This one recipe gives you a full meal for four people—a hefty plate that goes heavy on the vegetables and provides nearly one-third of your daily fiber goal and just over 80% of your protein goal. The simple parsley sauce pulls everything together, offering a burst of fresh herbal flavor that brightens the dish. We call for precooked farro for speed and convenience, but if you have time, you can cook your own from scratch; aim for one-half cup cooked grains per serving.
2/3 cup water
2/3 cup plus 1 1/2 teaspoons cider vinegar, divided
1 cup vertically sliced red onion
4 small red beets, trimmed (11 oz.)
3/4 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 1/4 teaspoons kosher salt, divided
4 (6-oz.) skinless, boneless chicken breasts
6 tablespoons extra-virgin olive oil, divided
12 ounces Broccolini, trimmed
1 garlic clove
1/2 cup fresh flat-leaf parsley leaves
1 (8.5-oz.) pkg. precooked farro (such as Simply Balanced)
2 navel oranges, peeled and sliced
Chopped fresh dill (optional)
Added sugars 0g
Calcium 15% DV
Potassium 33% DV
How to Make It
Bring 2/3 cup water and 2/3 cup vinegar to a boil in a small saucepan. Add onion; boil 1 minute. Remove from heat; let stand 15 minutes. Drain.
While onion stands, pierce beets a few times with a knife; wrap in a large piece of microwave-safe parchment paper. Microwave at high until tender, about 8 minutes. Cool slightly; rub off skins with a paper towel. Cut beets into wedges.
While beets cook, heat a large skillet over medium-high. Combine garlic powder, paprika, cumin, and 1/4 teaspoon salt; rub over chicken. Add 1 tablespoon oil to pan; swirl. Add chicken; cook until done, 6 minutes per side. Place on a cutting board; let stand 5 minutes. Cut into slices.
Bring a medium saucepan of water to a boil. Add Broccolini, and cook until just crisp-tender, about 2 minutes; drain. Rinse with cold water; drain.
Place garlic in a mini food processor; pulse until finely chopped. Add parsley; pulse until chopped. Add remaining 5 tablespoons oil, remaining 1 1/2 teaspoons vinegar, and 1/2 teaspoon salt; process until well blended.
Heat farro according to package directions. Combine beet wedges, farro, and remaining 1/2 teaspoon salt. Divide farro mixture and Broccolini evenly among 4 plates; top evenly with onion, orange slices, and chicken. Drizzle each serving with about 2 tablespoons parsley sauce; if desired, sprinkle with dill.
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