This Mediterranean farro chicken lunch bowl recipe has balsamic roasted veggies, feta cheese, fresh fennel, and a tangy balsamic vinaigrette…

Preparation time: 10 minutes
Cooking time: 0 minutes
Servings: 4

Ingredients:

• 3 chicken breasts, boneless, skinless, cooked and chopped
• 2 tablespoons walnut oil
• ¼ cup walnuts, toasted and chopped
• 1 and ½ cup fennel, chopped
• 2 tablespoons lemon juice
• ¼ cup mayonnaise
• 2 tablespoons fennel fronds, chopped
• Salt and black pepper to the taste
• A pinch of cayenne pepper

Directions:

• 1. In a bowl, mix fennel with chicken and walnuts and stir.
• 2. In another bowl, mix mayo with salt, pepper, fennel fronds,
• walnut oil, lemon juice, cayenne and garlic and stir well.
• 3. Pour this over chicken and fennel mix, toss to coat well and
• keep in the fridge until you serve.

Enjoy!

Nutrition: calories 200, fat 10, fiber 1, carbs 3, protein 7