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Grilled Chicken with French Vinaigrette
and sauteed chard and farro

Active: 25 min Total: 1 hr
This simple chicken dish is a great way to start the week. Marinate on Sunday night, and you'll have something juicy to enjoy over chard and farro and have enough for tomorrow's salad. Our vegetarians will be making a chickpea and carrot patty instead.
Smarts: Enjoy chard early in the week to prevent it from spoiling.


Grilled Chicken:
  • Chicken breasts - 2 lbs , halved ((Enough for two nights))
  • Homemade French vinaigrette - 3 Tbsp + 3 Tbsp ((Ingredients listed separately))
French Vinaigrette (for two nights):
  • Shallot - 1/2 bulb , diced
  • Dijon mustard - 2 tsp
  • Honey - 1 Tbsp
  • Sherry or red wine vinegar - 3 Tbsp
  • Salad oil - 1/4 cup ((Mild oils like olive, grapeseed, and avocado work well))
Sauteed Chard and Farro:
  • Farro (semi-pearled) - 1 1/3 cups , uncooked ((Enough for two nights))
  • Garlic - 2 cloves , minced
  • Chard - 1 bunch , leaves peeled, stems chopped
  • Cooking oil - 1 Tbsp
  • Goat cheese (opt) - 2 oz
  • Lemon - 1/2 , juice of


  1. Make vinaigrette: This makes enough for tomorrow’s dinner. Dice shallots. Whisk with Dijon, honey, vinegar, and oil. Reserve half for tomorrow’s dinner. (Can be done 3 days ahead)
  2. Chicken - This makes enough for tomorrow’s dinner. Halve chicken breasts. Place into a container or Ziploc bag and coat chicken with first half of the vinaigrette. Tenderize with a fork or massage through bag to get the most out of your marinade. Marinade for at least 30 minutes, and ideally overnight. (Can be done up to 1 day ahead)
  3. Farro - This makes enough for tomorrow night. Bring a big pot of water to boil. Salt and add farro. Cook for 25 to 30 minutes, until tender but still chewy. Reserve half for tomorrow’s dinner. (Can be done up to 5 days ahead)
  4. Garlic / Chard - Prep as directed. (Can be done up to 3 days ahead)

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  1. For oven: Preheat to 375F (191C) degrees. Get a rectangular baker out that can fit all the chicken. Heat skillet over medium-high heat. Sear chicken breasts on both sides until golden, ~3 minutes each side. Transfer to baker, add about ¼” (0.6 cm) inch of water to the pan, cover with foil and bake for 12 to 16 minutes, until chicken reaches 165F (74C) degrees.
  2. For grill: Preheat grill to 400F (204C) degrees, keeping one part on higher heat and another part on lower heat. Clean grates and add chicken pieces to higher heat part. Sear on both sides for 2 to 3 minutes and then move to lower heat. Close grill cover and cook until 165F (74C) degrees, about another 3 to 5 minutes. Since we halved the chicken, this should not take that long.
  3. While chicken is baking or grilling, return skillet back to the burner. Add oil for chard and then chard stems and garlic. Saute until stems are softened, ~3 minutes. Add chard leaves to the pan, as much as can fit. Saute until wilted and add more as room is made in the pan.
  4. Fold farro into chard leaves. Finish with goat cheese, lemon juice and season to taste with salt and pepper. If desired, you can give your saute a drizzle of good olive oil (not listed in ingredient list).
  5. Reserve half the chicken for tomorrow’s dinner. Drizzle second half of the vinaigrette over chicken. Enjoy chicken with chard and farro.



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