Lemon-Herb Chicken Piccata with Farro Salad

Ingredients

• 1 1/2 lbs chicken breasts, boneless, skinless
• 1/4 cup lemon juice, fresh squeezed
• 1/2 cup chicken broth, low-sodium
• 2 tbsp capers, drained
• 2 tbsp butter, unsalted
• 3 cloves garlic, minced
• 1/4 cup parsley, fresh, chopped
• 1 cup farro, dry, uncooked
• 1 pint cherry tomatoes, halved
• 1 medium cucumber, diced
• 1/2 cup red onion, thinly sliced
• 3 tbsp olive oil, divided
• 1 tbsp lemon zest, grated
• 2 tbsp red wine vinegar
• 1 tsp oregano, dried
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   1. Cook the farro according to package instructions. Drain and transfer to a large bowl.

2. 2

   2. In the bowl, combine the farro, cherry tomatoes, cucumber, red onion, 1 tbsp olive oil, lemon zest, red wine vinegar, oregano, salt, and pepper. Toss to coat and set aside.