Lemon-Oregano Chicken with Farro Salad

 Bring 2 quarts water to boil in large saucepan. Add farro and 1 tablespoon salt. Return to boil; reduce heat to medium-low; and simmer until farro is tender with slight chew, 15 to 20 minutes. Drain in colander and rinse under cold water until chilled. Drain well and set aside.

 Meanwhile, combine 1 tablespoon oil, oregano, lemon zest, pepper, and salt in small bowl. Rub each chicken breast all over with 1 teaspoon oregano mixture. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook until chicken is golden brown and registering 160 degrees, about 6 minutes per side. Transfer chicken to carving board.

 Whisk pepperoncini brine, lemon juice, remaining ¼ cup oil, and remaining 2 teaspoons oregano mixture together in large bowl. Measure out and reserve 2 tablespoons dressing. Add cucumber, tomato, feta, farro, and pepperoncini to remaining dressing and toss to combine. Slice chicken ½ inch thick and serve with farro salad, drizzling chicken with reserved dressing.