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Autumn Chicken and Farro Salad
Autumn Chicken and Farro Salad

Autumn Chicken and Farro Salad
A hearty salad with roasted chicken, farro, and seasonal vegetables.
Autumn Chicken and Farro Salad

To provide a balanced meal with protein, carbs, and healthy fats to support muscle recovery and energy for cycle training.

Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 100
    g
     farro
  • 150
    g
     butternut squash
  • 50
    g
     kale
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 30
    g
     walnuts
  • 50
    g
     feta cheese
  • 1
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Autumn Chicken and Farro Salad
Instructions:
  1. Preheat oven to 200°C.
  2. Dice butternut squash and toss with 1 tbsp olive oil, salt, and pepper.
  3. Roast squash in the oven for 20 minutes until tender.
  4. Cook farro according to package instructions.
  5. Season chicken breast with salt and pepper, then grill until cooked through.
  6. Chop kale and massage with lemon juice and remaining olive oil.
  7. Slice grilled chicken and combine with farro, roasted squash, kale, walnuts, and crumbled feta in a large bowl.
  8. Mince garlic and add to the salad.
  9. Toss everything together and adjust seasoning if needed.
Nutrition Per Serving 631 g Per 100g
Energy 800 kcal 127 kcal
Protein 55 g 8.7 g
Fibre 10 g 1.6 g
Salt 2 g 0.3 g
Sugar 5 g 0.8 g
Carbohydrates 70 g 11.1 g
Fat 40 g 6.3 g
  • 200
    g
     chicken breast
  • 100
    g
     farro
  • 150
    g
     butternut squash
  • 50
    g
     kale
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 30
    g
     walnuts
  • 50
    g
     feta cheese
  • 1
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat oven to 200°C.

Dice butternut squash and toss with 1 tbsp olive oil, salt, and pepper.

Roast squash in the oven for 20 minutes until tender.

Cook farro according to package instructions.

Season chicken breast with salt and pepper, then grill until cooked through.

Chop kale and massage with lemon juice and remaining olive oil.

Slice grilled chicken and combine with farro, roasted squash, kale, walnuts, and crumbled feta in a large bowl.

Mince garlic and add to the salad.

Toss everything together and adjust seasoning if needed.

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