Lemon-Herb Chicken with Olive Oil Roasted Vegetables & Farro

 Ingredients (4 servings)

Lemon-Herb Chicken

• 1½ lb boneless, skinless chicken thighs

• 3 tbsp extra-virgin olive oil

• Zest + juice of 1 lemon

• 3 cloves garlic, minced

• 1 tsp oregano

• 1 tsp thyme

• ½ tsp paprika

• ½ tsp salt

• ½ tsp black pepper

Roasted Vegetables

• 1½ cups Brussels sprouts, halved

• 1 cup red bell pepper, chopped

• 1 cup zucchini, chopped

• 2 tbsp olive oil

• Salt & pepper to taste

Farro

• 1 cup dry farro

• 2½ cups low-sodium chicken broth

• 1 tbsp olive oil

• 1 tbsp fresh parsley, chopped

 Instructions

1. Marinate chicken
   Mix olive oil, lemon zest/juice, garlic, and spices. Toss chicken and marinate 30–60 minutes.

2. Roast vegetables
   Toss vegetables with olive oil, salt, and pepper. Roast at 425°F for 20–25 minutes, turning once.

3. Cook farro
   Simmer farro in broth for 25–30 minutes until tender. Stir in olive oil and parsley.

4. Cook chicken
   Roast or pan-sear chicken until internal temp reaches 165°F (about 20–25 minutes).

5. Plate & serve
   Farro base → vegetables → sliced chicken → drizzle with pan juices or extra olive oil.

 Macro Breakdown (per serving)

Calories: ~600 kcal

• Protein: ~45 g (30%)

• Carbohydrates: ~45 g (30%)

• Fat: ~27 g (40%)

✔ Ideal as a holiday dinner entrée
✔ Naturally gluten-friendly if you sub rice or quinoa
✔ Reheats well for leftovers

 Holiday swap ideas (same macros)

• Add a small feta crumble (reduce olive oil slightly)

• Swap chicken for lamb loin chops (increase protein density)

• Finish with a lemon-tahini drizzle instead of pan juices