Farro Salad with Yogurt-marinated Chicken

Ingredients

For the salad

1 cup dry farro

2 ½ cups garbanzo beans, rinsed and drained

1 cup cherry tomatoes, halved

1 ½ cups cucumber, chopped

½ cup onion, chopped

1 bell pepper, chopped

½ cup feta cheese, crumbled

1 tablespoon olive oil

¼ cup pesto

3 tablespoons lemon juice

1 teaspoon Italian seasoning

1 teaspoon salt

½ teaspoon black pepper

For the chicken

4 chicken tenders (about 6 oz each)

¼ cup Greek yogurt

4 garlic cloves, minced

1 tablespoon lemon juice

2 teaspoons paprika

1 teaspoon onion powder

1 teaspoon oregano

1 teaspoon salt

½ teaspoon black pepper

Instructions

1.  In a bowl, stir together yogurt, garlic, lemon juice, paprika, onion powder, oregano, salt, and pepper. Add chicken tenders and coat thoroughly. Marinate at least 30 minutes, or up to 24 hours in the refrigerator.

2. Bring 2 quarts of salted water to a boil. Add farro and cook for about 30 minutes, or until tender (cooking time may vary by type). Drain well and let cool slightly.

3. To cook chicken in the air fryer: Preheat to 375F. Spray the basket with non-stick spray, add chicken in a single layer and cook for 8 minutes, flip and cook for an additional 5-7 minutes until internal temperature reaches 165F.

4. To bake chicken, preheat oven to 425F. Place chicken on a lined baking sheet and bake for 17-18 minutes until internal temperature reaches 165F.

5. In a large bowl, combine garbanzo beans, cherry tomatoes,  cucumber, onion, bell pepper, and feta.

6.In a small bowl, whisk together olive oil, pesto, lemon juice, Italian seasoning, salt, and black pepper.

7.Add the cooled farro to the vegetable mixture, pour in the dressing, and toss until well combined.

To Serve:  Divide salad among four bowls. Top with warm chicken. Garnish with extra lemon juice or fresh herbs if desired.