Beet Farro and Goat Cheese Salad with Chicken
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4

Beet Farro and Goat Cheese Salad with Chicken



  • Heat a medium saucepot to medium heat, once the pan is hot add the oil to the pot.
  • Add the farro to the saucepot, and cook in the oil for about 2 minutes, tossing in the oil. This toasts the farro slightly and adds to the extra flavor!
  • After 2 minutes add the water and chicken base to the farro. (If you do not have the chicken base, you can substitute chicken stock instead of the chicken base and water.)
  • Bring the farro and water to a boil, season with black pepper and garlic powder, then cook at a simmer for 20-25 minutes until all water has been absorbed by the farro.
  • While the farro is cooking work on your chicken:
    Heat a stovetop pan with a lid to medium heat, while the pan is heating season the chicken breast on both sides, with black pepper and garlic powder. Once the pan is hot, add 1 tbsp oil to the pan.
  • Place the chicken immediately in the pan, leave it there on medium heat for 2 minutes, then flip to the other side and cook for an additional 2 minutes.
  • Both sides should start to become golden brown, but the center will still look uncooked…If not, give each side another minute…your pan wasn’t hot enough. Then turn the heat to low and cover the chicken with a lid. Let it cook for about 7 minutes, then flip and cover again for another 7 minutes on the other side. 
    This is based on 2, 7 oz breasts if using another size breast, I always recommend cooking for 1 minute per oz per side once covered.
  • After 7 minutes on each side covered, the chicken should be done. But this does depend on the size of the chicken breast…again these times are based on a 7 oz breasts. 
    It is always best to check the internal temperature of the chicken before serving.
  • Once the chicken is done remove the chicken from the pan, saving the juices from the chicken in the pan. Allow the chicken to rest while you cook the remaining ingredients.
  • By now your farro should be done. Pour your cooked farro into the pan you just cooked the chicken in, with the juices. Add your diced beets, and arugula to the pan. Stir the beets, faro, and arugula together until the arugula has wilted. This will only take a few minutes.
  • Plate your farro mixture
  • Slice your chicken breast into bite-sized pieces, and place the chicken on top of your farro.
  • Then sprinkle a little goat cheese on top. Do this by scrapping your goat cheese with a fork over top of your plate. Serve and Enjoy!
Beet Farro and Goat Cheese Salad with Chicken


Nutrition Facts
Beet Farro and Goat Cheese Salad with Chicken
Amount Per Serving
Calories 384 Calories from Fat 86
% Daily Value*
Fat 9.6g15%
Saturated Fat 2.2g14%
Polyunsaturated Fat 0.8g
Monounsaturated Fat 3.8g
Cholesterol 61.4mg20%
Sodium 254.6mg11%
Potassium 537mg15%
Carbohydrates 42g14%
Fiber 4.4g18%
Sugar 4.5g5%
Protein 30.9g62%
Vitamin A 18IU0%
Vitamin C 8.2mg10%
Calcium 22.6mg2%
Iron 9.4mg52%
* Percent Daily Values are based on a 2000 calorie diet.
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This Beet Farro and Goat Cheese Salad is a delicious way for you to hit your macros! It is recipes like this that will allow you to easily reach your goals!

Macro Adjustments:

Below outlines the items in each macro group that are easily adjustable to meet your specific macros.


The fat comes mainly from the oil and the cheese. I would not recommend making adjustments to the oil. However, you can add as much or as little creamy goat cheese as your macros will allow!


The Farro is what provides the majority of the carbs in this recipe, which is easily adjustable. When making adjustments to the farro you will also want to adjust the amount of water: 2.5 parts water to every 1 part farro.


Chicken breast is a great source of protein and easily adjustable.

Meal Prep:

Yes. This recipe can be meal prepped and will last up to 6 days in the fridge.

Freezer Friendly:

Yes, however, when you reheat this recipe you will want to add a little additional water and chicken base, or chicken stock to add moisture back into the farro. I recommend reheating this dish on the stove.

Read more of my tips about reheating and freezing food!

Beet Farro and Goat Cheese Salad with Chicken

This Beet Farro and Goat Cheese Salad with Chicken is an amazing macro-friendly recipe. Below are just a few more of my favorite macro-friendly recipes!

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