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Roasted Greek Chicken and Farro Salad with Fries

Tieghan, Half Baked Harvest
  • 55 minutes
  • Serves 4

INGREDIENTS

1 lb

Chicken breasts, boneless

1

head Butter lettuce

1 tbsp

Dill, fresh

3 cloves

Garlic

1

Lemon, juice from

2 tbsp

Marjoram, fresh

1

Red bell peppers

1 lb

Russet potatoes, wedges

2 tbsp

Balsamic vinegar

1 tsp

Honey

2 cups

Farro, cooked

2

Kosher salt and pepper

1 tbsp

Paprika

1 pinch

Red pepper flakes

6 tbsp

Olive oil, extra virgin

3 tbsp

Red wine vinegar

8 oz

Feta

tzatziki (or yogurt), olives, cucumber, red onion, for serving