$20 & 30 Minutes to Feed a Family of 4 in a Healthy Manner:
As promised monthly below is July’s healthy and timeless meal creation!
Farro Salad with Grilled Chicken
|1 cup of farro||$0.99|
|¼ cup extra-virgin olive oil||$0.99|
|1 lemon (juice & zest needed)||$0.79|
|¼ cup of parmesan romano cheese||$1.99|
|¼ cup pine nuts||$1.89|
|2 cups of fresh baby arugula||$2.99|
|1 cup of basil leaves torn||$0.89|
|½ cup dried cranberries||$1.99|
|1.5 # boneless skinless chicken breasts||$4.99|
|salt & pepper to taste||$0.00|
|Total Cost for Dinner – Serves 4||$17.51|
Salt and pepper chicken breasts on both sides generously. Heat outdoor grill and grill chicken breasts 6-7 minutes on each side or until a meat thermometer reads 170 degrees on the thickest inner part of the chicken breast. Allow chicken to rest until ready to slice and serve.
In a medium pot, bring farro, a dash of salt, and 3 cups of water to a simmer. Simmer until farro is tender and liquid evaporates, about 25-30 minutes (add more water if liquid evaporates before the farro is done). Remove from pot and chill in fridge until ready to serve.
In a salad bowl, whisk together olive oil, lemon juice and zest, and a pinch of salt and pepper. Add farro, cheese, and nuts and mix well. Just before serving, toss in the arugula, basil, and dried cranberries.
Slice chicken into strips and serve over bowls of farro salad. ENJOY!
Check back frequently for updated recipes and ideas to make your family. Easy, affordable, and hassle-free, 3 of my favorite words!