This shelf holds a ready-built salad that's better warm, so we'll roast chicken to make it dinner. The farro, pickled onion, and herb dressing turn into a main course in the time it takes the oven to do the work.

Serves 2. 35 minutes, 10 at the stove.

About 430 calories a serving, 64 g protein, 7 g carbohydrate, 15 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F (220°C). Pat 2 chicken pieces dry and rub with 1 tablespoon oil, salt, and pepper. Lay them skin-side up on a sheet pan and roast until the internal temperature reaches 165°F (74°C), about 25 minutes, while you prep the salad.25 min
2. Pour the entire container of farro salad into a large bowl or onto a sheet pan. The dressing will be cold from the fridge, so let it sit at room temperature while the chicken finishes.
3. When the chicken is cooked through, let it rest for a few minutes, then tear or slice it into bite-sized pieces. Toss the warm chicken with the farro salad and mix well so the dressing coats everything.
4. Taste and add salt and pepper as needed. Divide between two plates and serve while the chicken is still warm.

Note Swap the chicken for roasted tofu or canned white beans if you prefer. Leftovers keep for two days in a covered container; warm gently or eat at room temperature. Serve with crusty bread and a simple tomato side to round out the meal.