Sweet Peas and Saffron · by Annie Holmes★ 5.0 (1)
Mediterranean Chicken Farro Lunch Bowl Recipe
NUTRITION · PER SERVING55M COOK
CAL 20%·PRO 65%
CARBS 33G34% OF CAL
5G FIBER2G ADDED6G INTRINSIC20G OTHER8G TOTAL SUGAR
FAT 15G33% OF CAL
3G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Balsamic roasted chicken breast served over farro with roasted eggplant, zucchini, and fennel, topped with feta. A healthy, filling lunch that preps well for the week.
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View the full recipe on Sweet Peas and Saffron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3/4 cup farro (uncooked )
- 1 lb boneless skinless chicken breasts (see note 1)
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1/2 eggplant (cut into 1/2 inch cubes)
- 1 medium zucchini (cut into 1/2 inch cubes)
- 1 fennel bulb (cut into 1/2 inch cubes (fronds reserved))
- salt and pepper (to taste)
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1/2 tablespoon maple syrup
- 1/4 teaspoon dijon mustard
- 1/4 cup feta cheese (crumbled)
- 2 tablespoons fennel fronds
At a glance
PER SERVING · TIME 55M
CAL 20%·PRO 65%
CARBS 33G34% OF CAL
5G FIBER2G ADDED6G INTRINSIC20G OTHER8G TOTAL SUGAR
FAT 15G33% OF CAL
3G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 433mg
- Total sugar
- 8g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 743mg
- Calcium
- 120mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 433MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.