Herb-Crusted Chicken Quinoa & Farro Salad

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup olive oil
• 1 cup quinoa
• 1/2 cup farro
• 1 cup water
• 1 cup water
• 1 small butternut squash, cubed
• 1/2 lb Brussels sprouts, halved
• 1/2 cup crumbled feta cheese
• 1/2 cup pomegranate seeds
• 1/4 cup pumpkin seeds
• 2 cups mixed greens
• 1 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped (dill, parsley, chives)

Instructions

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix dill, parsley, garlic powder, onion powder, salt, and pepper. Rub chicken breasts with olive oil, then coat with herb mixture.
3. Place chicken on a baking sheet and roast for 20-25 minutes, or until cooked through. Let rest, then slice.
4. Cook quinoa and farro according to package directions in separate pots with water.
5. Toss cubed butternut squash and halved Brussels sprouts with olive oil, salt, and pepper. Roast on a separate baking sheet for 20-25 minutes, or until tender and caramelized.
6. In a large bowl, combine cooked quinoa, farro, roasted squash, roasted Brussels sprouts, mixed greens, feta cheese, pomegranate seeds, and pumpkin seeds.
7. Top with sliced herb-crusted chicken and fresh chopped herbs.
8. Serve with lemon wedges on the side.