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Whole FoodHigh-fibre grain bowlTooGut original

Whole-Food Roast Chicken, Farro & Green Herb Salad

Torn roast chicken, nutty farro, crisp vegetables and rough green dressing built for a proper lunch, not a decorative side salad.

Prep20 mins
Cook30 mins
Serves4
DifficultyEasy
Start cooking ↓
Torn roast chicken with farro vegetables and green herb dressing
TooGut pickFlexible, practical, genuinely delicious.

Farro holds its bite under dressing and catches chicken juices brilliantly. Dress it warm and add the leaves last.

Why it worksWhole-food ingredientsFlexible swapsClear steps
What you’ll need

Ingredients

Serves4

What you'll need

  • 800 gskinless chicken thighs
  • 300 gpearled farro, rinsed
  • 120 grocket leaves
  • 2 Lebanese cucumbers, chopped
  • 300 gcherry tomatoes, halved
  • 40 gflat-leaf parsley
  • 25 gbasil leaves
  • 1 lemon, zest and juice
One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Cook the farro

Simmer farro in stock for 22 to 28 minutes until tender with a definite chew. Drain well.

Roast the chicken

Roast seasoned chicken at 220°C for 18 to 22 minutes, then rest for 7 minutes.

Make the dressing

Roughly chop parsley and basil, then whisk with lemon, mustard and olive oil.

Tear and assemble

Dress warm farro, tear in chicken with its resting juices, then fold through cucumber, tomato and rocket.

Per serve, estimate · Metric

Nutrition snapshot

Energy2,420 kJ

Protein47 g

Carbohydrate59 g

Fibre10 g

Fat19 g

Approximate only. Values change with brands, portions and selected swaps.
Set yourself up

Equipment

  • ✓ Saucepan
  • ✓ Roasting tray
  • ✓ Mixing bowl
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