Moroccan Chicken with Farro Tabbouleh

Moroccan Chicken with Farro Tabbouleh

Ready in 30 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, February 16, 2020.
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Ingredients

CHICKEN

  • 1 pack lean chicken breast
  • 1 pack Moroccan spices
  • 1 Tbsp yoghurt

TABBOULEH

  • 2/3 pack cracked farro
  • 1/4 pack grapes, halved
  • 1/4 capsicum, thinly sliced
  • 1/2 carrot, grated
  • 1/2 pack slaw
  • 1 Tbsp pomegranate dressing
  • 1 Tbsp yoghurt

TO SERVE

  • 1/2 Tbsp feta cheese, crumbled
  • 1 bunch parsley, roughly chopped
  • 1 tsp sliced almonds

Steps

  1. Bring a pot of salted water to the boil. Preheat BBQ to medium (if using).
  2. Prep chicken. Pat chicken dry and add to a bowl with Moroccan spices and yoghurt. Toss well to coat. Season and set aside to marinate.
  3. Cook farro. Cook farro in pot of boiling water for 15 minutes, until tender. Drain, rinse under cold water and leave to drain well.
  4. Prep tabbouleh ingredients. Place all remaining tabbouleh ingredients in a bowl. Toss well to coat.
  5. Cook chicken. Heat 1/4 tsp oil in a fry-pan on medium heat. Cook chicken for 3-5 minutes (depending on thickness), or until cooked through. Alternatively, do this on the BBQ. Rest covered. Thinly slice rested chicken and reserve any resting juices.
  6. Finish salad. Add farro to bowl with salad ingredients, toss well to combine and season.
  7. Prep garnishes.
  8. Serve salad topped with chicken, feta, parsley and almonds.

Nutritional Information

Energy 1808 kj
432 kcal
Protein 41.0g
Carbohydrate 31.5g
Fat 14.9g