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Lemon Herb Chicken Thighs with Grilled Corn, Farro, Mint, and Feta Salad

Print Recipe
Cook Time 34 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 4 lemon and herb pre-seasoned chicken thighs Wildfork
  • 1 cup farro uncooked
  • 2 ears corn grilled and kernels removed
  • 1/4 cup fresh mint chopped
  • 1/2 cup feta cheese crumbled
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Method
 

  1. Preheat the oven to 425°F. Place the lemon herb chicken thighs on a baking sheet and roast for 25-30 minutes, or until cooked through (internal temperature reaches 165°F).
  2. While the chicken cooks, cook the farro according to package instructions until tender. Drain and let cool slightly.
  3. Grill the corn until lightly charred, then cut the kernels off the cob.
  4. In a large bowl, combine the cooked farro, grilled corn, mint, and feta.
  5. Drizzle with olive oil, season with salt and pepper, and toss to combine.
  6. Serve the chicken thighs alongside the farro salad.