Name: Lemon-Oregano Chicken with Farro Salad
Total time: 45 min
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)

Why This Recipe Works

Rubbing the chicken with a concentrated paste of fresh oregano, lemon zest, and pepper before searing gave the meat a fragrant, herbaceous crust that perfumed the whole dish. Reserving a tablespoon of the oregano mixture to whisk into the salad dressing was the move that tied the chicken and the grain salad together into a cohesive meal. Pepperoncini brine added to the dressing brought a briny, gently spicy tang that did more for the vinaigrette than a straight shot of vinegar would, and the sliced pepperoncini themselves added little pops of heat throughout the salad. Rinsing the cooked farro under cold water cooled it quickly enough that it could go straight into the dressing without wilting the cucumber and tomato.

Before You Begin

Sprinkle with chopped fresh mint before serving.

Instructions

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.