1 boneless, skinless chicken breast (3 oz/85g)
2 Tbsp olive oil, divided
1/4 cup sliced red onion
1 cup diced yellow squash
1/2 cup dry farro
1 Tbsp chopped parsley
1 Tbsp grated Parmesan cheese
Step 1: Pan-sear chicken in 1 Tbsp oil, seasoning with salt and pepper to taste, then dice.
Step 2: Sauté onion and squash with remaining oil. Stir in farro until coated in oil.
Step 3: Add 2/3 cup water, bring to a boil, stir, reduce heat, and cover.
Step 4: Cook 20 minutes or until soft. Stir in chicken, parsley, and cheese, and serve.
Hot Tip: Farro is packed full of magnesium, B vitamins, niacin, zinc, protein, and fiber.