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Peruvian Chicken with Lima, Corn, and Tomato Salad over Farro

Peruvian Chicken with Lima, Corn, and Tomato Salad over Farro

Yield 4 servings
Prep time
10 Min
Cook time
20 Min
Total time
30 Min
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Ingredients

Main Day Prep Items / Reused Components

Instructions

  1. Preheat oven to 425 degrees F.
  2. In a large saucepan with lid, cook the farro according to instructions (usually 10 minutes if quick cooking kind). Reserve 1/2 farro for Roasted Carrot and Fig Farro Salad.
  3. Line a large sheet pan with parchment paper. Add the chicken (no marinade) in a single layer and cook for about 20 minutes (until 165 degrees F). Remove when cooked and let rest for 4-5 minutes. Reserve 4 chicken thighs for Peruvian Chicken Veggie Stuffed Sweet Potatoes.
  4. While cooking, to all of the remaining Tomato Salad, add lima beans and corn. Reserve 1/2 salad for Peruvian Chicken Veggie Stuffed Sweet Potatoes. Season with salt on each plate before serving.
  5. To serve, on each plate place a bed of arugula, top with farro, and the Lima, Corn, and Tomato Salad, and the chicken. Garnish with Cilantro and drizzle with Peruvian Green Sauce.

Notes

Components to Save:

4 chicken thighs for Peruvian Chicken Veggie Stuffed Sweet Potatoes

1/2 Farro for Roasted Carrot and Fig Farro Salad

1/2 Lima, Corn, and Tomato Salad for Peruvian Chicken Veggie Stuffed Sweet Potatoes

Nutrition Facts

Calories

391.57

Fat

9.93 g

Sat. Fat

2.14 g

Carbs

50.41 g

Fiber

8.31 g

Net carbs

44.36 g

Sugar

8.55 g

Protein

25.78 g

Sodium

334.07 mg

Cholesterol

49.5 mg
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