By Chef Kim Baretta. 

This recipe is an adaptation from a recent Cooking Light recipe.  It is great for a hot summer day.  Everything but the farro can be cooked outside on the grill so you don’t heat up your kitchen!  Substitute brown rice for the farro if you need a gluten-free option.

Serves 4 generously

1 cup uncooked farro

1 pound boneless breast of chicken

2 ears of corn on the cob

1 large zucchini, cut lengthwise into quarters

1 large yellow summer squash, cut lengthwise into quarters

½ cup extra-virgin olive oil, plus more for brushing vegetables and chicken

1/3 cup fresh squeezed lime juice (3 limes), plus more for chicken

1 Tablespoon finely minced shallots

2 teaspoons Dijon mustard

½ teaspoon honey

2 teaspoons freshly chopped oregano

2 cups baby arugula

½ cup goat cheese crumbles

Kosher salt and pepper to taste

 

Method:

Cook farro in boiling water until just tender, about 15-20 minutes.

Drain well.

Brush chicken, zucchini, squash and corn with olive oil.

Sprinkle with salt and pepper.

Grill chicken on high for 10-12 minutes, until cooked through.

Squeeze fresh lime juice onto chicken when off grill and cooling.

Grill vegetables until tender but still crisp, turning to create grill marks on all sides.

Chop squash and cut corn kernels off the cob.

Whisk olive oil, lime juice shallots, mustard, honey, ¾ teaspoon salt and ¾ teaspoon pepper together to make the dressing.

Toss dressing, farro, vegetables, oregano, and arugula together.

Divide among plates and top with sliced chicken and goat cheese crumbles.