BONELESS, SKINLESS CHICKEN BREASTS
KOSHER SALT & GROUND WHITE PEPPER
HARDY FRESH HERBS
ROASTED RED PEPPERS
Bring a large pot of a water to a boil, season with 1 teaspoon kosher salt & add farro. Boil for 25-30 minutes, stirring occasionally until desired al dente texture is reached. Drain & immediately rinse with cold water. Set aside to drain well or transfer to an airtight container for up to 5 days if meal prepping.
Place the chicken breasts in a large Ziplock bag or baking dish. Add olive oil, lemon zest & juice, garlic, & hardy herbs. Season with 1 1/2 teaspoons kosher salt & ground black pepper as desired. Set aside to marinate for 30 minutes at room temperature, or cover & marinate in the refrigerator for up to 6 hours.
Combine 1/2 cup olive oil, 2 large lemons zested & juiced, 2 cloves or garlic (chopped or grated), 2 tablespoons fresh thyme leaves, & 1 tablespoon honey in a small bowl or jar, season with 1 teaspoon kosher salt & ground black pepper as desired. Whisk or shake to combine.
As the farro cooks & the chicken marinates, prep the other salad ingredients. First, preheat your grill for medium-high heat grilling, 450-500 degrees F. Then... 1) Season asparagus with olive oil, kosher salt, & ground black pepper. Set aside for grilling. 2) Destem & finely shred kale. 3) Rinse & finely chop roasted red bell peppers. 4) Crumble goat cheese.
Place the chicken on the preheated grill, discard an excess marinade. Grill 4-5 minutes per side, until cooked through. When you flip the chicken place the asparagus on the grill. Grill 5-6 minutes, rolling the asparagus across the grill grates about halfway to ensure both sides are nicely grilled. Transfer grilled chicken & asparagus to a plate or small baking sheet. Dice or slice chicken & roughly chop asparagus for salad assembly.
Place shredded kale in a large bowl, drizzle with lemon thyme vinaigrette then using your hands, massage the kale until vibrantly green & softened. Add grilled chicken, asparagus, farro, roasted red bell peppers, & goat cheese to the bowl. Drizzle with more lemon thyme vinaigrette & toss to combine. Serve warm, at room temperature or cold - perfect for meal prep!