You can find farro in most grocery stores, near the rice. If you can't find farro, you can use wheat berries or brown rice instead; cook according to package directions.

Lisa Valente, M.S., R.D.
Diabetic Living Magazine, Fall 2020


Ingredient Checklist


Instructions Checklist
  • Heat a large skillet or grill pan over medium-high heat. Brush chicken with oil. Sprinkle with cinnamon and 1/8 tsp. salt. Cook, flipping once, until the chicken is browned and an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 10 minutes.

  • Meanwhile, combine farro, cauliflower, green and red peppers, broth, lemon juice, and the remaining 1/4 tsp. salt in a medium saucepan. Cover and cook over medium heat until heated through, about 8 minutes.

  • Serve the chicken over the farro and vegetables. Sprinkle with mint and pine nuts. Serve with lemon wedges, if desired.


To toast pine nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. Transfer to a small plate and let cool.

Nutrition Facts

543 calories; protein 34g 68% DV; carbohydrates 45g 15% DV; exchange other carbs 3; dietary fiber 9g 36% DV; sugars 7g; fat 26g 40% DV; saturated fat 5g 25% DV; cholesterol 85mg 28% DV; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium 813mg 23% DV; sodium 574mg 23% DV; thiamin -1mg -100% DV.