Lemon Oregano Grilled Chicken with Farro
Juicy chicken breasts marinated in lemon, oregano, and garlic then grilled to perfection, served over nutty farro with a cucumber-tomato relish. Plan ahead: marinate the chicken for at least 30 minutes.
Ingredients
- 4 (6 oz) boneless, skinless chicken breasts
- 1 1/2 cups semi-pearled farro, rinsed
- 3 cups low-sodium chicken broth
- 6 tbsp extra-virgin olive oil
- 2 lemons, zested, juiced
- 4 cloves garlic cloves, minced
- 2 tsp dried oregano
- 1 cup English cucumber, diced
- 1 cup cherry tomatoes, quartered
- 1/4 cup fresh flat-leaf parsley, chopped
- 1/4 cup red onion, finely diced
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
Instructions
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1
Whisk together half the 6 tbsp extra-virgin olive oil, juice and zest from 2 lemons, 4 cloves minced garlic cloves, 2 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper to make the marinade.
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2
Place 4 (6 oz) boneless, skinless chicken breasts in a zip-lock bag. Pour most of the marinade over the chicken, reserving a few tablespoons for serving. Seal and marinate in the refrigerator for at least 30 minutes.
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3
Cook 1 1/2 cups rinsed semi-pearled farro in 3 cups low-sodium chicken broth: bring to a boil, reduce heat to low, cover, and simmer 25 to 30 minutes until tender. Drain excess liquid, fluff, and season with a pinch of kosher salt.
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4
Toss 1 cup diced English cucumber, 1 cup quartered cherry tomatoes, 1/4 cup finely diced red onion, and 1/4 cup chopped fresh flat-leaf parsley with remaining extra-virgin olive oil and a pinch of kosher salt to make the relish.
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5
Preheat grill or grill pan over medium-high heat and oil lightly. Remove chicken from marinade (discard used marinade). Grill 5 to 6 minutes per side until internal temperature reaches 165°F (74°C). Rest 5 minutes before slicing.
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6
Divide semi-pearled farro among plates, top with sliced chicken, spoon relish alongside, and drizzle with reserved marinade.