Lemon Pepper Chicken with Kale- Farro- Pomegranate Salad

Lemon Pepper Chicken


About 1 lb boneless chicken breasts cut into 4-5oz pieces

1/2 lemon (or about 1/4 c of lemon juice)

About 1 tbsp lemon peel (dried or freshly zested)

olive oil

salt pepper


Heat pan over high heat.  Add olive oil and allow to heat.  Add chicken and spices.  Allow to brown over high-medium high heat, approximately 2-3 minutes each side.  Add lemon juice on top of chicken and into pan.  Reduce heat to medium and allow to cook through. (10-15 minutes depending on thickness of chicken)

Kale - Farro - Pomegranate Salad with Lemon Vinaigrette 


1/2 c uncooked farro

1 1/2 c water

1 pomegranate 

1 small bunch red kale, thinly sliced

olive oil

1/2 lemon

2 tbsp white or white wine vinegar

salt an pepper


In a small pot over high heat, add olive oil and farro.  Toast and toss until nutty fragrance is apparent (about two minutes).  Add water.  Bring to boil.  Cover, reduce heat, and simmer until water is completely absorbed.

Cut pomegranate in half width-wise.  With fingers pull each half apart to reveal seeds.  Over a large container with a lid, hold pomegranate and beat with a wooden spoon to release seeds.  Pull out any remaining seeds.  Add thinly sliced kale to container.  When cooking is completed, add farro (STILL HOT) to the container.  Adding it hot will wilt the kale just a little bit.  

Dressing: In a measuring cup, combine 1/4c olive oil, juice of half a lemon, and 2 tbsp vinegar with salt and pepper to taste.  With a fork, beat well until smooth and frothy.  Add to kale mixture.  Put lid of container on, and shake to evenly mix and distribute dressing.