Lemon-Oregano Chicken with Farro Salad
Poultry
1½ cups whole farro
1¾ teaspoons table salt, plus salt for cooking farro
6 tablespoons extra-virgin olive oil, divided
1 tablespoon minced fresh oregano
1½ teaspoons grated lemon zest plus 2 tablespoons juice
¾ teaspoon pepper
1½ pounds boneless, skinless chicken breasts or breast fillets
¼ cup thinly sliced pepperoncini, plus 1 tablespoon brine
½ 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)
Fresh mint
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 chicken½ inch thick and serve with farro salad, drizzling chicken with reserved dressing.
America's Test Kitchen