Succulent chicken seasoned with mild aleppo pepper + lemon zest paired with juicy grapefruit slices + crunchy seeds over nutty farro + fresh greens tossed in a super easy tahini dressing + a little mint. Perfectly balanced, so delicious. Great for lunch, dinner + easily meal prepped too!
INGREDIENTS – serves 2
1 chicken breast, butterflied in 2 pieces
3/4-1t aleppo pepper
1/8t garlic powder
1/8t black pepper
1 lemon, zest
1T olive oil
1T cold water
1T olive oil
1 lemon, juice (from the lemon you zested for the chicken)
3T fresh mint, chopped
3-4c fresh greens (whatever you have)
2-3 slices of red onion
1 grapefruit, peeled + sliced/chopped
2T sesame seeds, toasted
2T pepitas or sunflower seeds, toasted
Preheat oven to 375°F. Sprinkle chicken with aleppo, salt, garlic powder, pepper + lemon zest then drizzle with olive oil and place on a baking sheet. Roast for 12-15 minutes then set aside.
Bring a salted pot of water to boil and cook farro for 10-15 minutes until al dente. Drain and set aside to cool a bit.
Whisk together tahini, honey, water, olive oil, lemon juice + a small pinch of salt. Pour about half of the dressing over the warm farro, add mint and toss to coat. Spoon over greens then top with red onion, grapefruit, seeds + chicken then drizzle with the remaining dressing.