Mediterranean Grain Bowl

Bring 1/3 cup water to a boil, add 1/4 cup farro and a pinch of salt. Cover, simmer for 15-20+ minutes, or until tender. Check water level while cooking. Add more if needed, you can easily drain extra after cooking.

Add 3 Tablespoons olive oil, 2 Tablespoons red wine vinegar, 1 teaspoon oregano, 1 teaspoon pepperonini juice (optional), 1/4 teaspoon kosher salt, and 1/4 teaspoon Dijon to a jar. Screw on lid, shake vigorously. You can also whisk together these ingredients in a bowl. But a jar is nice, because you can store any leftover dressing in it.

Add about 1 Tablespoon of dressing to chicken. Cook in a skillet over medium heat for about 5 minutes per side. Until center is 160-165 degrees F. Set aside.

Assemble grain bowl: Add a large handful of arugula, cooked farro, 1/2 cup drained chickpeas, sliced chicken, tomatoes, 2 Tablespoons kalamata olives, 2 Tablespoons crumbled feta, and 1 Tablespoon sliced pepperoncinis. Add desired amount of dressing. Squeeze lemon over salad, if desired.

Spice Level: