By Abrar Khan

Healthy Greek Chicken and Farro Salad

1 1/4 cup quick-cooking farro 2 Tbsp olive oil 1/2 small red onion, thinly sliced 4 Tbsp lemon juice Kosher salt and pepper..


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12 oz boneless, chicken breasts, sliced ½ thick 1/4 cup fresh dill, chopped 8 oz grape tomatoes, halved 1/2 seedless cucumber, cut into ½-inch pieces 3 oz baby arugula (3 cups) 3 oz feta, crumbled.


Cook farro per package directions, then drain, transfer to a large bowl, and toss with 1 Tbsp oil.


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Meanwhile, in a bowl, toss onion with 2 Tbsp lemon juice and a pinch of salt. Let sit, tossing twice.


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Heat remaining Tbsp oil in a large skillet on medium-high. Season chicken with ¼ tsp each salt and pepper and cook until golden brown, 8 to 10 minutes.


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Remove the skillet from heat and stir in remaining 2 Tbsp lemon juice.


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Add chicken and any juices to farro along with dill, tomatoes, cucumber, and onion (and their juices); toss to combine. Fold in arugula and feta.


Image Credit:  Womens health

r serving: 380 calories, 10 g fat (1.5 g sat), 26 g protein, 198 mg sodium, 44 g carb, 4 g sugar (0 g added sugar), 7 g fiber.