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.
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.