Chicken with Broccolini & Farro Beet Salad

By [e-mail]

Good fiber all in one meal

Ingredients

• 2/3 C water
• 2/3 C + 1 1/2 t cider vinegar, divided
• 1 c vertically sliced onion
• 4 small red beets, trimmed
• 3/4 t garlic powder
• 1/2 t paprika
• 1/2 t ground cumin
• 4 6 oz. skinless, boneless chicken breasts
• 6 T olive oil, divided
• 12 oz. Broccolini
• 1 garlic clove
• 1/2 C parsley leaves
• 1 5oz. pkg precooked farro
• 2 peeled & sliced navel oranges
• Chopped fresh dill

Preparation

Step 1

Bring water & 2/3 C vinegar to boil in small saucepan. Add onion; boil 1 min. Remove from heat & let stand 15 min. Drain.

While onion stands, pierce beets a few times with knife & boil until tender. Cool slightly, peel off skins & cut into wedges.

While beets cook, heat large skillet over med hi heat. Combine garlic powder, paprika, cumin & 1/4 t salt; rub over chicken. Add olive oil to pan & swirl. Add chicken; cook until done, @ 6 min per side. Place on cutting board; let stand 5 min. Cut into slices

Bring med saucepan of water to boil. Add broccolini & cook until just tender crisp, @ 2 min. Drain & rinse with cold water; drain.

Finely chop garlic. Add parsley; pulse until chopped. Add remaining 5 T olive oil, 1 1/2 t vinegar & 1 1/2 t salt; process until well blended

Heat farro according to package directions. Combine beet wedges, faro & 1/2 t salt. Divide farro mixture & broccolini evenly among dinner plates; top with onion, orange slices & chicken. Drizzle with parsley sauce & sprinkle with dill