Grilled Chicken with Farro Beet Salad & Herb Dressing
Hey, friend! Emily here, waving from my flour-dusted kitchen. 👋 Have you ever craved a meal that’s both a feast for the eyes *and* the soul? Picture this: juicy grilled chicken lounging on a jewel-toned farro salad dotted with ruby beets, sunny oranges, and emerald herbs—all drizzled with a garlicky dressing that’ll make you wanna lick the bowl. This isn’t just “healthy food.” It’s a confetti explosion of flavors that’ll make you feel like a kitchen rockstar! Whether you’re meal-prepping for chaotic weeks or hosting a backyard bash, this dish brings joy to the table. No fancy skills needed—just an appetite for color and crunch. Ready to cook with me? Aprons on! 💥
Grandma’s Garden & My Beet Epiphany
This recipe? It’s a love letter to my grandma’s wild Ohio garden. As a kid, I’d help her pull dirt-crusted beets from the earth, staining my fingers pink while she’d chuckle, “Sweetheart, good food should be messy!” Fast-forward to culinary school, where I *hated* beets—until I paired them with citrus and farro for a class project. That “aha!” moment? Pure magic! Now, every time I toss those candy-sweet beets with zesty oranges and nutty farro, I’m back in her garden, laughing with muddy hands. Food memories? They’re the best kind of heirlooms. ❤️
Grilled Chicken with Farro Beet Salad
Gather Your Rainbow Brigade
Pantry raid time! Pro tip: Swap freely—your kitchen, your rules.
- Chicken Breasts (8): Skinless, boneless—the blank canvas! Swap: Thighs for juiciness, or tofu for plant-based.
- Garlic Powder + Paprika + Cumin (2 tsp / 1 tsp / 2 tsp): Our smoky-sweet trifecta. Insider hack: Toasting cumin seeds? Flavor BOOST!
- Red Onions (2): Their bite mellows when kissed by dressing. Swap: Shallots for elegance.
- Cooked Beets (8 small): Vacuum-packed? Totally cool! Chef’s secret: Golden beets = less stain drama.
- Broccoli Florets (4 cups): Steam ’til crisp-tender. Swap: Asparagus or snap peas for green variety.
- Cooked Farro (17 oz/500g): Nutty, chewy ancient grain. Insight: Cook in broth for extra oomph!
- Oranges (4): Nature’s candy! Swap: Blood oranges for drama, mandarins for ease.
- Parsley + Dill (1 cup + handful): Fresh herbs = non-negotiable vibrancy! Swap: Basil or cilantro for twist.
- Olive Oil (10 tbsp + 2 tbsp): EVOO’s fruity notes make the dressing SING.
Let’s Build Flavor Town! 🚀
Step 1: Chicken Charm Offensive
Rub breasts with spices + 2 tbsp olive oil. Hack: POUND ’em to even thickness! No more dry edges. Grill 6-8 mins/side until internal hits 165°F. Rest 5 mins—patience, grasshopper!
Step 2: Dressing Wizardry
Blitz parsley, garlic, 10 tbsp oil, vinegar, and salt. Pro move: Add a squeeze of orange juice! Brightens everything. Taste? Adjust. Want tang? More vinegar! Too thick? Drizzle in water.
Step 3: Salad Party Assembly
In a BIG bowl (think “cauldron of joy”), toss farro, onions, beets, broccoli, oranges, dill, and salt. Critical tip: Toss GENTLY! Beets bleed beauty, not chaos. Drizzle dressing, fold like you’re hugging the ingredients.
Step 4: Plate Like a Pro
Slather salad on a platter. Top with sliced chicken. Grandma-style touch: Extra dill confetti!
How to Serve It with Sizzle
Family-style on a rustic board for “oohs!” at dinner parties, or in meal-prep containers layered salad-first (dressing at bottom!) to avoid sogginess. Pair with crusty bread to mop up dressing puddles—trust me, you’ll want to! 🥖✨
Shake It Up, Sugar!
- Mediterranean Twist: Swap chicken for grilled shrimp, add feta + kalamatas.
- Vegan Vibes: Crispy chickpeas instead of chicken, maple-tahini dressing.
- Winter Cozy: Roast squash instead of beets, add pomegranate seeds.
- Low-Carb Love: Cauliflower rice for farro, double the chicken!
Confessions from My Apron Pocket
This recipe evolved from a beet-stained disaster! First attempt? I added raw beets. CRUNCH CITY. 😂 Now I preach “cooked beets only!” And that dressing? Originally had 6 garlic cloves… let’s just say my husband requested a “less vampire-repelling” version. Over time, I learned: undercook the farro slightly (it softens in dressing), and ALWAYS wear gloves with beets—unless you want pink cuticles for days!
Your Burning Questions, Answered!
Q: Can I make this ahead?
A: YES! Salad (undressed) + chicken last 4 days in fridge. Dress day-of. Farro freezes beautifully!
Q: Help! My beets turned everything pink.
A: Toss beets *last* or use golden beets. Still pink? Lean in—it’s gorgeously rustic!
Q: Farro alternatives?
A: Quinoa, barley, or brown rice work! Adjust liquid when cooking.
Q: Chicken dry? *sobs*
A: Two saviors: brine breasts in saltwater for 20 mins pre-grilling OR slice after resting!
Fuel Your Awesome
Per Serving: ~450 kcal | 40g protein | 30g carbs | 18g fat
Note: Stats vary with swaps. Add cheese? Worth every calorie! 😉
Grilled Chicken with Farro Beet Salad & Herb Dressing
- Total Time: 35 minutes
- Yield: 8 1x
Description
Wholesome, vibrant, and bursting with natural color—this Grilled Chicken with Farro Beet Salad is clean eating that doesn’t skimp on flavor. Earthy beets, sweet oranges, nutty farro, and a bold herb dressing bring the perfect balance to protein-packed chicken. Perfect for prepping or plating fresh!
Ingredients
Chicken
8 boneless, skinless chicken breasts
2 tsp garlic powder
1 tsp paprika
2 tsp ground cumin
½ tsp salt
2 tbsp extra-virgin olive oil
Dressing
1 cup fresh parsley leaves
4 garlic cloves
10 tbsp extra-virgin olive oil
2 tsp vinegar
1 tsp salt
Farro Salad
2 red onions, sliced
8 small red beets, cooked and cubed
4 cups broccoli florets, steamed
17 oz (500g) cooked farro
4 oranges, peeled and sliced
1 tsp salt
Fresh dill, chopped to taste
Instructions
Grill the chicken: Rub chicken breasts with garlic powder, paprika, cumin, salt, and olive oil. Grill or sear on medium heat for 6–8 minutes per side, until fully cooked.
Make the dressing: Blend parsley, garlic, olive oil, vinegar, and salt until smooth. Adjust seasoning to taste.
Assemble the salad: In a large bowl, toss farro with red onion, beets, broccoli, orange slices, salt, and chopped dill. Drizzle with dressing and mix gently.
Plate it up: Serve grilled chicken on a bed of farro beet salad or portion into containers for meal prep.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 450 / Serving
- Fat: 18g / Serving
- Carbohydrates: 30g / Serving
- Protein: 40g / Serving
Final Thoughts: A Beetiful Bowl of Nourishment and Nostalgia 🌿💖
If joy had a flavor, this Grilled Chicken Farro Beet Salad would be it.
It’s more than a salad—it’s a memory wrapped in color, crunch, and comfort. A plateful of sunshine. A hug from Grandma with a fork. And maybe most importantly? It’s proof that “healthy” doesn’t have to mean boring. In fact, it should never mean boring.
You just turned pantry staples and fridge finds into something restaurant-worthy—with textures that play nice, herbs that sing, and colors that feel like a mini rainbow on your plate. That’s not just cooking… that’s a celebration of real, whole ingredients and the stories they carry.
Whether you’re packing it into containers for busy weeknights or piling it high for guests on your back patio, this dish shines. It’s flexible enough for your swaps and strong enough to stand alone. It welcomes feta, chickpeas, shrimp, tahini… or simply a fork and a glass of wine after a long day. And let’s be honest—any salad that makes broccoli and beets feel like VIPs? Total winner.
Next time your brain says “I should eat something healthy,” let your tastebuds answer with this. Because healthy can be rich, zesty, satisfying, and absolutely soul-hugging. Like Grandma always said: “Sweetheart, good food should be messy.” And vibrant. And joyful. And made with love.
So here’s to beet-stained hands, garlic-kissed dressing, and recipes that remind us where we came from—and where we’re going.
Keep cooking with heart,
🍊 Emily @TastyChow 🍴🌿
