Seared Chicken Thighs with Roasted Vegetables and Farro

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1 cup farro, dry
• 2 cups broccoli florets
• 2 cups Brussels sprouts, halved
• 1 medium bell pepper, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   1. Preheat oven to 400°F. Toss the broccoli, Brussels sprouts, bell pepper, and garlic with 1 tbsp of olive oil on a large baking sheet. Roast for 20-25 minutes, stirring halfway, until vegetables are tender and lightly browned.

2. 2

   2. While the vegetables are roasting, cook the farro according to package instructions. Drain and set aside.