INGREDIENTS
3/4 cup
farro
2
chicken breasts
1 tbsp
olive oil
1 tbsp
balsamic vinegar
1/2
eggplant
1 medium
zucchini
1
fennel bulb
1 tbsp
olive oil
1 tbsp
balsamic vinegar
1 serving
salt and pepper
2 tbsp
olive oil
2 tbsp
balsamic vinaigrette
1/2 tbsp
maple syrup
1/4 tsp
dijon mustard
1/4 cup
feta cheese
2 tbsp
fennel fronds