Harissa Chicken and Farro Salad

• porsiyonlar: 4 servings
• toplam süre: 25 minutes

Malzemeler

3/4 c. quick-cooking farro

1 large sweet potato (about 11/4 lb.; cut into 11/2-inch pieces)

4 tbsp. oil, divided

Kosher salt and pepper

1/4 c. Greek yogurt

3 tbsp. harissa, divided

3 tbsp. lemon juice, divided

4 6-oz. boneless, skinless chicken breasts

1/2 small red onion (finely chopped)

1 bunch arugula (about 6 c.; thick stems discarded)

1/2 c. cilantro leaves

Feta cheese, crumbled, for serving

Yöntemler

Heat oven to 450°F. Cook farro per package directions.

On large rimmed baking sheet, toss sweet potato with 2 tablespoons oil and 1/4 teaspoon each salt and pepper. Roast 8 minutes.

In bowl, whisk together yogurt, 2 tablespoons harissa and 1 tablespoon lemon juice. Add chicken and toss to coat.

Nestle chicken among sweet potatoes, reduce oven temperature to 425°F and roast until chicken is cooked through and sweet potatoes are golden brown and tender, 12 to 15 minutes. Remove sweet potatoes and broil chicken until browned, 2 minutes, then transfer to cutting board and slice.

Meanwhile, in large bowl, whisk together remaining 2 tablespoons oil and 2 tablespoons lemon juice, remaining 1 tablespoon harissa, and 1/4 teaspoon each salt and pepper. Stir in onion and let sit 5 minutes.

Add farro and toss to combine. Gently fold in sweet potato, then arugula and cilantro. Serve with chicken and sprinkle with feta if desired.