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Chicken with Broccoli, Beets, and Farro Salad (Meal Prep) Recipe

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4.2 from 75 reviews

This vibrant Chicken with Broccoli, Beets, and Farro Salad is a balanced and flavorful meal prep recipe perfect for a healthy lunch or dinner. Tender, spiced chicken breasts are paired with nutrient-packed farro, earthy beets, crisp broccoli, and sweet oranges, all brought together by a bright parsley-garlic dressing. Ready in just 40 minutes, this recipe offers a wholesome combination of protein, fiber, and fresh vegetables to keep you energized throughout the day.

Ingredients

For the Chicken

  • 4 skinless, boneless chicken breasts
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1 tsp ground cumin
  • 1/4 tsp salt
  • 1 tbsp extra-virgin olive oil

For the Salad

  • 1 red onion, sliced
  • 4 small red beets, cooked and cut into wedges
  • 2 cups broccoli florets
  • 8.5 oz (250 g) cooked farro
  • 2 oranges, peeled and sliced
  • 1/2 tsp salt

For the Dressing

  • 1/2 cup parsley leaves
  • 2 garlic cloves
  • 5 tbsp extra-virgin olive oil
  • 1 tsp vinegar (white wine or apple cider vinegar recommended)
  • 1/2 tsp salt

To Garnish

  • Fresh chopped dill

Instructions

  1. Prepare the Chicken: Combine garlic powder, paprika, cumin, and 1/4 teaspoon salt in a small bowl. Rub the spice mixture evenly over the chicken breasts. Heat 1 tablespoon of olive oil in a pan over medium heat and cook the chicken breasts for about 6 minutes on each side, or until fully cooked through and golden brown. Remove from heat and let cool slightly before slicing into strips.
  2. Prepare the Vegetables: Slice the red onion and peel and slice the oranges. Cut the cooked beets into wedges. Bring a pot of water to a boil, add the broccoli florets, and cook them for 6-8 minutes until tender-crisp. Drain the broccoli well and set aside.
  3. Combine Salad Base: In a large bowl, combine the beet wedges with the cooked farro. Add 1/2 teaspoon salt and gently toss to combine.
  4. Make the Dressing: In a blender, add parsley leaves, garlic cloves, extra-virgin olive oil, vinegar, and 1/2 teaspoon salt. Blend until the mixture is smooth and well combined, creating a vibrant green dressing.
  5. Assemble the Salad Bowls: Divide the farro and beet mixture and broccoli equally among 4 food containers or bowls. Top with slices of red onion, orange slices, and the sliced chicken breasts. Drizzle each portion generously with the parsley-garlic dressing.
  6. Garnish and Serve: Finish each serving with a sprinkle of fresh chopped dill to add a fragrant herbal note. Serve immediately or refrigerate for meal prep.

Notes

  • Use cooked farro for this recipe; you can cook it ahead following package instructions (usually 20-30 minutes simmering in water).
  • Beets should be cooked before using; you can roast, boil, or buy pre-cooked beets.
  • For the best flavor and texture, cook broccoli until just tender-crisp to maintain its vibrant color and crunch.
  • The dressing can be stored separately and added just before serving to keep the salad fresh.
  • Optional: Substitute chicken breasts with tofu for a vegetarian version.

Find it online: https://recipethrive.com/chicken-with-broccoli-beets-and-farro-salad-meal-prep-recipe/