Grilled Chicken with Farro & Roasted Cauliflower

• servings: 2 servings
• total time: 20 minutes

Ingredients

10 ounces boneless, skinless chicken thighs (about 3), trimmed and cut into 6 pieces

2 teaspoons olive oil

¼ teaspoon ground cinnamon

⅛ teaspoon salt plus 1/4 tsp., divided

1 ½ cups cooked farro

1 cup roasted cauliflower

⅔ cup roasted green peppers

⅔ cup roasted red peppers

¼ cup low-sodium chicken broth or vegetable broth

2 teaspoons lemon juice, plus wedges for serving

¼ cup fresh mint leaves

1 tablespoon pine nuts, toasted (see Tip)

Directions

Heat a large skillet or grill pan over medium-high heat. Brush chicken with oil. Sprinkle with cinnamon and 1/8 tsp. salt. Cook, flipping once, until the chicken is browned and an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 10 minutes.

Meanwhile, combine farro, cauliflower, green and red peppers, broth, lemon juice, and the remaining 1/4 tsp. salt in a medium saucepan. Cover and cook over medium heat until heated through, about 8 minutes.

Serve the chicken over the farro and vegetables. Sprinkle with mint and pine nuts. Serve with lemon wedges, if desired.

Nutrition

• Calories: 543 kcal
• Total Fat: 26 g
• Saturated Fat: 5 g
• Unsaturated Fat: 0 g
• Cholesterol: 85 mg
• Sodium: 574 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 9 g
• Total Sugars: 7 g
• Protein: 34 g