Beet Farro and Goat Cheese Salad with Chicken

This Beet Farro and Goat Cheese Salad is a delicious way for you to hit your macros! It is recipes like this that will allow you to easily reach your goals.

Ingredients to make Beet Farro and Goat Cheese Salad with Chicken:

• 1 cup Farro (about 180 grams)
• ½ tbsp Extra Virgin Olive Oil
• ¼ tsp Black Pepper
• ¼ tsp Garlic Powder
• 2½ cups Water
• 1 tsp Reduced Sodium Chicken Base
• 14 oz Boneless, Skinless, Chicken Breast
• ¼ tsp Black Pepper
• ¼ tsp Garlic Powder
• 1 tbsp Extra Virgin Olive Oil
• 1 can Beets, canned diced, (about 1, 15 oz can)
• 4 cups Arugula (about 140 grams)
• ¼ cup Goat Cheese (about 40 grams)

Instructions:

1. Heat a medium saucepot to medium heat, once the pan is hot add the oil to the pot.
2. Add the farro to the saucepot, and cook in the oil for about 2 minutes, tossing in the oil. This toasts the farro slightly and adds to the extra flavor!
3. After 2 minutes add the water and chicken base to the farro. (If you do not have the chicken base, you can substitute chicken stock instead of the chicken base and water.)
4. Bring the farro and water to a boil, season with black pepper and garlic powder, then cook at a simmer for 20-25 minutes until all water has been absorbed by the farro.
5. While the farro is cooking work on your chicken:Heat a stovetop pan with a lid to medium heat, while the pan is heating season the chicken breast on both sides, with black pepper and garlic powder. Once the pan is hot, add 1 tbsp oil to the pan.
6. Place the chicken immediately in the pan, leave it there on medium heat for 2 minutes, then flip to the other side and cook for an additional 2 minutes.
7. Both sides should start to become golden brown, but the center will still look uncooked…If not, give each side another minute…your pan wasn’t hot enough. Then turn the heat to low and cover the chicken with a lid. Let it cook for about 7 minutes, then flip and cover again for another 7 minutes on the other side. This is based on 2, 7 oz breasts if using another size breast, I always recommend cooking for 1 minute per oz per side once covered.
8. After 7 minutes on each side covered, the chicken should be done. But this does depend on the size of the chicken breast…again these times are based on a 7 oz breasts. It is always best to check the internal temperature of the chicken before serving.
9. Once the chicken is done remove the chicken from the pan, saving the juices from the chicken in the pan. Allow the chicken to rest while you cook the remaining ingredients.
10. By now your farro should be done. Pour your cooked farro into the pan you just cooked the chicken in, with the juices. Add your diced beets, and arugula to the pan. Stir the beets, faro, and arugula together until the arugula has wilted. This will only take a few minutes.
11. Plate your farro mixture
12. Slice your chicken breast into bite-sized pieces, and place the chicken on top of your farro.
13. Then sprinkle a little goat cheese on top. Do this by scrapping your goat cheese with a fork over top of your plate. Serve and Enjoy!

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This Beet Farro and Goat Cheese Salad with Chicken is an amazing macro-friendly recipe. Below are just a few more of my favorite macro-friendly recipes!