Grilled Chicken Farro Salad

Ingredients

• 8 oz chicken breast
• 1/2 cup dry farro
• 1/2 cucumber, diced
• 1/2 cup cherry tomatoes
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper

Instructions

1. Cook the farro according to package directions (usually about 20 minutes in salted boiling water). Drain and spread on a plate to cool slightly.
2. While the farro cooks, season the chicken breast with salt, pepper, and a drizzle of olive oil.
3. Grill the chicken over medium-high heat for about 6 to 7 minutes per side, until the internal temperature reaches 165°F (74°C) and you see nice grill marks. Let it rest for 5 minutes before slicing.
4. Halve the cherry tomatoes, dice the cucumber, and place in a large bowl with the cooked farro.
5. Whisk together the lemon juice, olive oil, and a pinch of salt to make a simple dressing.
6. Pour the dressing over the farro and vegetables and toss to combine. Top with the sliced chicken and serve warm or at room temperature.

Tips

• Farro can be cooked up to 3 days ahead and stored in the fridge, making this ideal for meal prep.
• If you don't have a grill, a grill pan or cast-iron skillet works great for getting a good sear on the chicken.
• Add crumbled feta or a handful of kalamata olives to lean into the Mediterranean flavors.
• Swap farro for quinoa or barley if that's what you have on hand — adjust cooking times accordingly.