Zesty Lemon Chicken Piccata with Farro Salad

Ingredients

• 1 1/2 lbs chicken breasts, boneless, skinless
• 1/4 cup all-purpose flour, for dredging
• 2 tbsp olive oil
• 1/4 cup lemon juice
• 1/2 cup chicken broth
• 2 tbsp capers
• 1 cup farro, dry
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red onion, thinly sliced
• 1/4 cup kalamata olives, chopped
• 1/4 cup parsley, chopped
• 2 tsp lemon zest
• 2 tbsp red wine vinegar
• 3 tbsp olive oil
• to taste salt and pepper

Instructions

1. 1

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

2. 2

   2. While the farro cooks, prepare the chicken. Dredge the chicken breasts in flour, shaking off any excess.