Serves 1
1 chicken breast
1/2 cup farro
1 cup chicken broth
Juice of 1 lemon
1 tablespoons red wine vinegar
Pinch sea salt
1 handful cherry tomatoes
1/4 cup English peas
1/4 cup crumbled feta cheese
1 teaspoon chopped fresh dill
1 tablespoon minced red onion
Poach or boil chicken breast in water or broth until completely cooked through. Allow to slightly cool. Shred using two forks and set aside. Meanwhile, bring farro and chicken broth to a boil in a small saucepan. Cover and cook until the farro is fluffy and the broth is absorbed, about 12 minutes. Immediately transfer farro to a bowl and drizzle with half of lemon juice, vinegar, and salt, stirring for farro to absorb. Add cherry tomatoes, English peas, feta, fresh dill, and red onion. Toss to combine. Add chicken and remaining lemon juice and toss once more. Taste and season accordingly. Serve warm, at room temperature or chilled — your preference!
THREE INGREDIENTS, THREE WAYS:
A bright and light bowl of summer.