Step 1

1 Cook the farro Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Step 2

2 Prepare the ingredients & marinate the vegetables Meanwhile, wash and dry the fresh produce. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the tomatoes. Medium dice the cucumbers. Pit and roughly chop the olives. In a bowl, combine the halved tomatoes, diced cucumbers, and chopped olives. Add the vinegar and half the za’atar; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

Step 3

3 Cook the chicken Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the remaining za’atar. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board.*An instant-read thermometer should register 165°F.

Step 4

4 Make the lemon-garlic labneh Meanwhile, in a bowl, combine the labneh, lemon purée, 1 tablespoon of olive oil, 2 teaspoons of water, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

Step 5

5 Finish the farro & serve your dish To the pot of cooked farro, add the marinated vegetables (including any liquid) and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished farro topped with the sliced chicken and lemon-garlic labneh. Enjoy!