Make the Farro

Cook 1 cup farro according to the package ~ usually about 30 to 35 minutes. Drain and set aside.

Make the Chicken

In a small bowl, whisk together the garlic cloves, oregano, dill, thyme, Dijon  mustard, paprika, lemon zest and juice, and a pinch of salt and pepper. Place the chicken breast into a ziplock container and pour over the marinade. Let marinade for at least one hour or overnight.

Preheat the oven to 450°F.

Heat a cast iron pan over medium heat. Add the olive oil and swirl to coat the pan. Add the chicken and cook four minutes on one side. Flip and cook an additional 2 minutes. Place in the oven and cook for ten minutes. Remove and place the chicken on a cutting board. Roughly cut, returning any uncooked pieces back to the cast iron pan. Cook for 1 minute per side over medium heat. Remove and set aside.

Make the Antipasto Salad & Dressing

Meanwhile, make the salad. In a large bowl, toss together the soppressata, prosciutto, genoa salami, roasted red peppers, provolone, mozzarella, lettuce, cucumber, tomatoes, onion, and pepperoncini.

In a small bowl, whisk together the red vinegar, olive oil, chicken broth, garlic, oregano, Dijon mustard, and a pinch of salt and pepper. Pour over the salad and toss.

When the farro and chicken are done, plate the farro and salad and top with the chicken. Toss together and eat! Enjoy!