Step 1

Combine all of the spices together to form the spice mixture.

Step 2

Rinse the farro in a colander or strainer. Add the farro to a small saucepan with the chicken broth.

Step 3

Bring this mixture to a boil, and then reduce to simmer. Simmer for 25 minutes or until the farro is tender and the liquid is absorbed.

Step 4

While the farro cooks, chop the zucchini and the pepper, and slice the shallots.

Step 5

Preheat a large skillet over medium high heat.

Step 6

Spray olive oil spray, and then add the zucchini, pepper, and onion.

Step 7

Season with 2 teaspoons of the spice blend.

Step 8

Cook the vegetables over medium high heat for 10 minutes, tossing frequently.

Step 9

Remove the vegetables from the pan and place them in a bowl to the side.

Step 10

In the same skillet, add more olive oil spray and the ground chicken.

Step 11

Add 3 teaspoons of the spice mixture to the chicken meat, and break the meat apart with a wooden spoon.

Step 12

Cook the chicken until it is no longer pink, then add the diced tomatoes with their juices.

Step 13

Simmer this mixture for about 5 minutes.

Step 14

Add the cooked farro and cooked reserved vegetables to the pot and stir to combine.

Step 15

Stir in the chopped herbs.

Step 16

Taste for seasoning, add the remaining seasoning mix if desired. Otherwise, save the reserved seasoning mix for another recipe.

Step 17

Top with the mozzarella, and cover with a lid to melt the cheese.