Ingredients
1/2 cup uncooked farro 1 cup water 2 tablespoons plain 2% reduced-fat Greek yogurt 1 minced garlic clove 1/2 teaspoon ground turmeric 1/2 teaspoon paprika 3/8 teaspoon kosher salt, divided 1/4 teaspoon black pepper, divided 2 (4-oz.) boneless, skinless chicken breasts Cooking spray 4 ounces Brussels sprouts, trimmed and halved (about 1 cup) 2 teaspoons olive oil 1/8 teaspoon garlic powder
GET INGREDIENTS
Powered by Chicory
Nutritional Information
Calories 382 Fat 14g Satfat 2g Unsatfat 9g Protein 35g Carbohydrate 38g Fiber 8g Sodium 566mg Calcium 7% DV Potassium 24% DV Sugars 3g Added sugars g
How to Make It
Step 1
Preheat oven to 425°F.
Step 2
Combine farro and 1 cup water in a small saucepan over medium-low; cover, and cook 25 minutes or until farro is tender. Drain excess water.
Step 3
While farro cooks, mix yogurt, garlic, turmeric, paprika, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Add chicken; thoroughly coat with yogurt mixture.
Step 4
Place chicken on one half of a foil-lined baking sheet coated with cooking spray. Arrange Brussels sprouts on other half of baking sheet. Toss Brussels sprouts with oil, remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, and garlic powder. Bake at 425°F for 18 to 20 minutes, tossing once halfway through.
Step 5
Place 1/2 cup cooked farro on a plate. Top with 1 chicken breast, and serve with Brussels sprouts. Reserve remaining chicken breast and farro for Turmeric Chicken-Stuffed Peppers How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs your first week and 2-5 Lbs every week after. Visit us at at dietaefectiva. C.G
