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Cretan Wagyu & Herb-Roasted Chicken Platter with Farro, White Beans & Kiwifruit
This sun-drenched Cretan platter brings together the earthy perfume of oregano, the gentle tang of red wine vinegar, and the luxurious richness of seared Wagyu — a dish that feels equally at home on a whitewashed terrace or a weekday lunch table. Tender farro and creamy white beans anchor the plate with quiet, nutty depth, while crisp snap beans and cool kiwifruit slices arrive like a sea breeze at the end. It is the kind of cooking Cretan grandmothers understood instinctively: outstanding ingredients, honest seasoning, and nothing wasted. #mediterranean #wagyu #grainfowl #healthylunch
55
min total
(Prep:
20
| Cook: 35)
4
servings
m3hungry ai
5 recipes
Beef, Australian, imported, Wagyu, loin, top loin steak/roast, separable lean and fat, Aust. marble score 9, raw
150.0 gram
Chicken breast, oven-roasted, fat-free, sliced
120.0 gram
Farro, pearled, dry, raw
150.0 gram
Chickpeas, from canned, no added fat
200.0 gram
Beans, snap, yellow, frozen, cooked, boiled, drained, with salt
150.0 gram
Olive oil
60.0 gram
Garlic, raw
8.0 gram
Spices, oregano, dried
2.0 gram
Vinegar, red wine
30.0 gram
Lemon juice, raw
20.0 gram
Spices, pepper, black
2.0 gram
Salt, table
5.0 gram
Kiwifruit , green, peeled, raw
120.0 gram
Nutrition Facts
Energy
2175.3 kilocalorie
Protein
81.8 gram
Myristoleic acid (C14:1)
0.6 gram
Pentadecenoic acid (C15:1)
0.0 gram
Palmitoleic acid (C16:1, Omega-7)
3.1 gram
Heptadecenoic acid (C17:1)
0.0 gram
Gondoic acid (C20:1, Omega-9)
0.3 gram
Erucic acid (C22:1, Omega-9)
0.0 gram
Nervonic acid (C24:1, Omega-9)
0.0 gram
Elaidic acid (C18:1)
0.6 gram
Alpha-Linolenic acid (ALA) (C18:3, Omega-3)
0.0 gram
Docosahexaenoic acid (DHA) (C22:6, Omega-3)
0.0 gram
Eicosapentaenoic acid (EPA) (C20:5, Omega-3)
0.0 gram
Pufa 2:5 N-3 (epa)
0.0 gram
Linoleic acid (C18:2, Omega-6)
0.0 gram
Gamma-Linolenic acid (GLA) (C18:3, Omega-6)
0.0 gram
Stearidonic acid (SDA) (C18:4, Omega-3)
0.0 gram
Eicosadienoic acid (C20:2, Omega-6)
0.0 gram
Eicosatrienoic acid (ETE) (C20:3, Omega-3)
0.0 gram
Dihomo-gamma-linolenic acid (DGLA) (C20:3, Omega-6)
0.0 gram
Arachidonic acid (ARA) (C20:4, Omega-6)
0.1 gram
Adrenic acid (DTA) (C22:4, Omega-6)
0.0 gram
Docosapentaenoic acid (DPA) (C22:5, Omega-3)
0.0 gram
Palmitic acid (C16:0)
20.0 gram
Capric acid (C10:0)
0.0 gram
Lauric acid (C12:0)
0.0 gram
Tridecylic acid (C13:0)
0.0 gram
Myristic acid (C14:0)
1.5 gram
Pentadecylic acid (C15:0)
0.2 gram
Margaric acid (C17:0)
0.4 gram
Arachidic acid (C20:0)
0.0 gram
Behenic acid (C22:0)
0.0 gram
Lignoceric acid (C24:0)
0.0 gram
Butyric acid (C4:0)
0.0 gram
Caproic acid (C6:0)
0.0 gram
Caprylic acid (C8:0)
0.0 gram
Stearic acid (C18:0)
6.7 gram
Palmitelaidic acid (C16:1)
0.0 gram
Linolelaidic acid (C18:2)
0.0 gram
Erucic acid (C22:1, Omega-9)
0.0 gram
Dietary Fiber
34.2 gram
Starch
92.6 gram
Lactose
0.0 gram
Maltose
0.0 gram
Sucrose
1.1 gram
Fructose
5.4 gram
Galactose
0.0 gram
Glucose
4.4 gram
Carotene, Alpha
23.1 microgram
Carotene, Beta
146.9 microgram
Choline
101.0 milligram
Folate (Vitamin B9)
414.4 microgram
Retinol
6.0 microgram
Vitamin A
258.6 International Unit
Vitamin B-12
0.1 microgram
Vitamin B-12, Added
0.0 microgram
Vitamin B-6
2.3 milligram
Vitamin B1 (Thiamin)
0.8 milligram
Vitamin B2 (Riboflavin)
0.2 milligram
Vitamin B3 (Niacin)
14.0 milligram
Vitamin B5 (Pantothenic Acid)
0.5 milligram
Vitamin B7 (Biotin)
8.2 microgram
Vitamin C
87.5 milligram
Vitamin D
0.0 microgram
Vitamin E
13.7 milligram
Vitamin K
96.0 microgram
Vitamins And Other Components
0.0 gram
Calcium, Ca
330.9 milligram
Copper, Cu
1.6 milligram
Iron, Fe
14.5 milligram
Magnesium, Mg
346.3 milligram
Manganese, Mn
5.0 milligram
Phosphorus, P
992.0 milligram
Potassium, K
1806.5 milligram
Selenium, Se
17.7 microgram
Sodium, Na
4371.1 milligram
Zinc, Zn
10.1 milligram
ALA (Alpha-Linolenic Acid, Omega-3)
4.2 gram
Alcohol, Ethyl
0.0 gram
Amino Acids
0.0 gram
Arginine
2.8 gram
Ash
15.1 gram
Aspartic Acid
4.1 gram
Betaine
0.5 milligram
Caffeine
0.0 milligram
Cholesterol
145.2 milligram
Cryptoxanthin, Beta
1.4 microgram
Cystine
0.5 gram
Fluoride, F
0.8 microgram
Folic Acid
0.0 microgram
Glutamic Acid
6.5 gram
Glycine
2.5 gram
Histidine
1.3 gram
Hydroxyproline
0.1 gram
Isoleucine
2.0 gram
Leucine
3.3 gram
Lipids
0.0 gram
Lutein + Zeaxanthin
897.3 microgram
Lycopene
0.4 microgram
Lysine
3.6 gram
Methionine
1.2 gram
Nitrogen
3.4 gram
Oleic Acid (Omega-9)
0.0 gram
Phytosterols
5.9 milligram
Proline
2.0 gram
Proximates
0.0 gram
Serine
1.7 gram
Theobromine
0.0 milligram
Threonine
1.9 gram
Tocopherol, Beta
0.0 milligram
Tocopherol, Delta
0.0 milligram
Tocopherol, Gamma
0.6 milligram
Tocotrienol, Alpha
0.0 milligram
Tocotrienol, Beta
0.0 milligram
Tocotrienol, Delta
0.0 milligram
Tocotrienol, Gamma
0.0 milligram
Tryptophan
0.5 gram
Tyrosine
1.4 gram
Valine
2.1 gram
Water
597.0 gram
0
Bring a large pot of generously salted water to a rolling boil, then add the farro. Simmer steadily for 20–25 minutes, stirring occasionally, until the grains are tender yet retain a satisfying, springy chew — taste a few grains to check for that signature nuttiness. Drain well through a fine sieve and spread briefly on a tray to steam dry, which helps them absorb the dressing later.
1
While the farro simmers, heat 2 tablespoons of olive oil in a heavy-bottomed skillet over medium-high heat until the oil shimmers and just begins to haze. Lay the Wagyu tenderloin steaks carefully into the pan and sear for 2–3 minutes per side, listening for a vigorous, steady sizzle, until a deep mahogany crust forms on each face. Transfer to a warm plate, tent loosely with foil, and allow to rest for at least 5 minutes so the juices redistribute.
2
Reduce the heat to medium and add the pre-roasted chicken breast slices to the same pan, benefiting from the fond left by the Wagyu. Warm through for 2–3 minutes per side until the slices are heated to the centre and show faint golden colour at the edges. Transfer to rest alongside the beef, keeping everything warm under the foil tent.
3
Add 1 tablespoon of olive oil to the pan and tumble in the yellow snap beans straight from frozen. Toss and stir over medium heat for 3–4 minutes until the beans are heated through, glistening, and just tender with a little resistance when you press one between your fingers. Season with a pinch of flaky salt and freshly cracked black pepper, then set aside.
4
In a large mixing bowl, combine the warm drained farro with the white beans, which you have gently heated in a small saucepan until steaming. Add 2 minced garlic cloves, 1 teaspoon of dried oregano, 2 tablespoons of red wine vinegar, 1 tablespoon of olive oil, and a generous squeeze of fresh lemon juice. Fold everything together thoroughly until the grains and beans are evenly coated and the kitchen fills with the heady scent of garlic and herbs. Taste and adjust salt and black pepper to your liking.
5
Divide the farro and white bean mixture evenly among four wide bowls or plates, creating a generous, slightly mounded base. Arrange sliced Wagyu, chicken breast, and snap beans over each portion so the contrasting colours — the amber beef, ivory chicken, and bright green beans — are all clearly visible. Finish each plate with a fine drizzle of your best olive oil and a fresh squeeze of lemon juice for lift.
6
Tuck fanned slices of fresh kiwifruit alongside each plate and pour a light, ice-cold glass of diluted apple juice as a table drink. Serve immediately while the proteins are still warm — the cool, tart kiwi and refreshing juice provide the clean, palate-cleansing counterpoint that is the quiet genius of Cretan hospitality.
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