Lemon-Oregano Chicken with Farro Salad

Name: Lemon-Oregano Chicken with Farro Salad
Yield: Serves 4
Ingredients: 1 1/2 cups whole, farro; 1 3/4 teaspoons, table salt, plus salt for cooking farro; 6 tablespoons, extra-virgin olive oil, divided; 1 tablespoon, minced fresh oregano; 1 1/2 teaspoons, grated lemon zest plus 2 tablespoons juice; 3/4 teaspoon, pepper; 4 (6- to 8-ounce), boneless, skinless chicken breasts, trimmed; 1/4 cup thinly sliced, pepperoncini, plus 1 tablespoon brine; 1/2 , English cucumber, cut into 1⁄2-inch pieces; 1 , tomato, cored and cut into 1⁄2-inch pieces; 2 ounces, feta cheese, crumbled (1⁄2 cup)

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Appears in Cook's Country April/May 2021

Main Courses

Chicken

Weeknight

An easy, lemony farro salad adds heft to this boldly flavored chicken breast dinner.

SERVES4

TIME45 minutes

WHY THIS RECIPE WORKS

Nutty, chewy farro made a hearty base for this grain salad.

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