Greek-Style Chicken & Farro

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

While the farro cooks, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Halve and peel the onion; cut into 1/2-inch-wide wedges, separating the layers. Transfer to a sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

While the vegetables roast, halve the tomatoes. Roughly chop the peppers. Quarter and deseed the lemon. In a bowl, combine the yogurt, the juice of 2 lemon wedges, and 1 tablespoon of water. Taste, then season with salt and pepper if desired. 

While the vegetables continue to roast, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the oregano. Toss to coat. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat. 

To the pot of cooked farro, add the roasted vegetables, chopped peppers, almonds, currants, and the juice of the remaining lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked chicken and tomatoes over the finished farro. Drizzle with the dressing. Enjoy!