Cumin Chicken with Farro, Beetroot and Walnut Yoghurt

Cumin Chicken with Farro, Beetroot and Walnut Yoghurt

Ready in 30 minutes Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, April 21, 2019.



  • 1 beetroot
  • 1 pack broccolini
  • 1 pack farro
  • ½ pack rocket
  • 50g feta cheese


  • 1 pack chicken breasts
  • 1 pack cumin

To Serve

  • 1 pack walnut yoghurt

Have Handy

  • oil
  • salt
  • pepper
  • vinegar


  1. Prep veggies Preheat oven to 220°C. Bring a small pot of salted water to the boil. Dice beetroot 1cm and chop broccolini 2cm.
  2. Cook veggies Toss beetroot on a lined oven tray with a drizzle of oil. Season and roast in oven for 10 minutes. After 10 minutes add broccolini to tray and return to oven to cook for a further 10 minutes, until tender.
  3. Cook farro and prep chicken Cook farro in pot of boiling water for about 12 minutes, until tender with a slight bite. Drain well and toss with a drizzle of oil and vinegar. Pat chicken dry and cut into steaks. Place hand flat on top of chicken and slice through horizontally. Drizzle with a little oil, season and sprinkle over cumin.
  4. Cook chicken Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook chicken for 2-3 minutes each side (depending on thickness), until cooked through. Rest, covered, for 3-4 minutes before thinly slicing against the grain.
  5. Finish farro When vegetables are cooked, add to bowl with farro and dressing. Add rocket and crumble in feta cheese. Season and toss well.
  6. Serve farro and vegetables topped with chicken. Dollop over walnut yoghurt.

Nutritional Information

Energy 2649 kj
633 kcal
Protein 52.2g
Carbohydrate 42.4g
Fat 26.8g