Preheat the oven to 450°F. Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Line 1 sheet pan (or 2 sheet pans for 4 servings) with foil. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Quarter lengthwise, then medium dice. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. Transfer the diced squash and diced pepper(s) to the sheet pan(s); drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 18 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the oregano. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through. Transfer to a cutting board. When cool enough to handle, slice the cooked chicken crosswise.

The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

To the pot of cooked farro, add the roasted vegetables, romesco sauce, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. In a bowl, whisk together the goat cheese and 1 tablespoon of warm water (or 2 tablespoons for 4 servings); season with salt and pepper. Serve the finished farro topped with the sliced chicken. Drizzle with the goat cheese sauce. Enjoy!