Preheat the oven to 450°F.

In a small bowl, mix together the cumin, coriander, turmeric, za’atar, salt, and cayenne pepper. Generously season the chicken on both sides. Set aside.

On the stove top, add the chicken broth and a generous pinch of salt to a medium pot. Cover with a lid and bring to a boil over medium heat. Add the farro, stir, then cover and reduce the heat to low. Cook for 30 to 40 minutes until tender. (Note: I like to cook it longer than the directions state so it’s slightly more tender but with a chewy bite).

Mix together the vegetables on a baking tray and spread flat. Place in the oven and bake for 20 minutes, stirring halfway.

Meanwhile, make the salad dressing by adding the sun dried tomatoes with oil, garlic cloves, and oregano to a food processor. Process until smooth. Add the lemon zest and juice, red wine vinegar, Dijon mustard, and a pinch of salt and pepper and process until combined.

When the vegetables have about 5 minutes left in the oven, heat the olive oil in a large cast iron pan over medium heat. When hot, carefully swirl the pan to coat the bottom in oil. Add the chicken breast and cook for 3 minutes, flip over and cook for an additional 1 minute. Remove the vegetables from the oven and place the cast iron pan in the oven. Cook for an additional 10 minutes.

When the chicken is done, remove it from the oven and place on a cutting board. Slice the chicken. If any pieces are pink in the middle, return to the cast iron pan and place over medium heat. Cook for 30 seconds per side – no longer or they’ll be overcooked!

Drain the farro and place in a large bowl. Scoop the roasted vegetables into the bowl with the salad dressing, feta, and cilantro. Stir to thoroughly combine.

Dish the salad onto plates and serve with the chicken. Serve immediately.

Enjoy!