Healthy Greek Chicken and Farro Salad

Ingredients:

• 1 1/4 cup quick-cooking farro
• 2 Tbsp olive oil
• 1/2 small red onion, thinly sliced
• 4 Tbsp lemon juice
• Kosher salt and pepper
• 12 oz boneless, skinless chicken breasts, sliced ½ inch thick
• 1/4 cup fresh dill, chopped
• 8 oz grape tomatoes, halved
• 1/2 seedless cucumber, cut into ½-inch pieces
• 3 oz baby arugula (about 3 cups)
• 3 oz feta, crumbled

Directions:

1. Cook farro per package directions, then drain, transfer to a large bowl, and toss with 1 Tbsp oil.
2. Meanwhile, in a bowl, toss onion with 2 Tbsp lemon juice and a pinch of salt. Let sit, tossing twice.
3. Heat remaining Tbsp oil in a large skillet on medium-high. Season chicken with ¼ tsp each salt and pepper and cook until golden brown, 8 to 10 minutes.
4. Remove the skillet from heat and stir in remaining 2 Tbsp lemon juice.
5. Add chicken and any juices to farro along with dill, tomatoes, cucumber, and onion (and their juices); toss to combine. Fold in arugula and feta.