Chicken with Broccolini and Farro-Beet Salad

Colors, beauty and deliciousness. Sweet beets, nutty farro, tender savory chicken and citrus to tie it all together.


4 small red beets, trimmed

1 golden beet (optional)

3/4 teaspoon garlic powder 1/2 teaspoon paprika

1/2 teaspoon ground cumin 1 1/4 teaspoons salt

4 (6-oz.) skinless, boneless chicken breasts

3 tablespoons extra-virgin olive oil

12 ounces Broccolini, trimmed

1 garlic clove

1-2 cups of cooked farro

1 navel oranges, peeled and sliced

1 blood orange, peeled and sliced

Chopped fresh dill (optional)

2 Tbs of parsley oil for drizzling (optional)


Pre heat oven to 350 degrees. Wash your beets wells and wrap them in aluminum foil. Place in a pan and bake/roast for approximately 40 minutes, turning half way of the time.

At the end of time, Cool slightly; unwrap your beets and rub off skins with a paper towel. Cut beets into wedges or slices.

While beets cook, heat a large skillet over medium-high. Combine garlic powder, paprika, cumin, and half of the salt; rub over chicken. Add 2 tablespoon oil to pan; swirl. Add chicken; cook until done, 6 minutes per side.

Place on a cutting board; let stand 5 minutes. Cut into slices.

Bring a medium saucepan/deep skillet of water to a boil. Add the other half of the salt to water and add Broccolini. Cook until just crisp-tender, about 2 minutes; drain. Place in iced water to stop the cooking process. Allow them to sit a while your, drain.

In a bed of farro, place your beet wedges, Broccolini, orange slices, and chicken. Drizzle with about 2 tablespoons parsley oil; if desired, sprinkle with dill. And enjoy!

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