Roasted Vegetable Grain Bowl

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up 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. Cover to keep warm.

Meanwhile, wash and dry the fresh produce. Drain and rinse the chickpeas. Cut off and discard the stem of the bell pepper; remove the core, then large dice. Quarter the zucchini lengthwise, then cut crosswise into 1-inch pieces.

Line a sheet pan with a layer of paper towels; spread the chickpeas onto the paper towels. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Drizzle the chickpeas with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Place the diced bell pepper and zucchini pieces in a bowl. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. Transfer to the other side of the sheet pan and arrange in an even layer. Roast 16 to 18 minutes, or until the vegetables are tender when pierced with a fork and the chickpeas are crispy (be careful, as the chickpeas may pop as they roast). Remove from the oven.

Meanwhile, quarter the radish lengthwise, then thinly slice crosswise. roughly chop the piquante peppers. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the yogurt, chopped piquante peppers, 2 tablespoons of water, and as much of the garlic paste as you’d like. Season with salt and pepper. 

Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons 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. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

To the pot of cooked farro, add the roasted chickpeas and vegetables, vinegar, and 2 teaspoons of olive oil; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked chicken, sliced radish, cheese (crumbling before adding) and yogurt sauce. Enjoy!