Roasted Greek Chicken and Farro Salad with Oven Fries.

Ingredients

• 1 pound boneless chicken breasts
• 2 tablespoon sextra virgin olive oil
• 2 tablespoon sbalsamic vinegar
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh oregano
• 1 tablespoon paprika
• 2 clove sgarlic, minced or grated
• kosher salt and pepper
• 1 pound russet potatoes, cut into wedges
• 1-2 red bell peppers, slice d
• 2 cup scooked farro, or other ancient grain
• 1 head butter lettuce, roughly torn
• 8 ounce sfeta, cubed
• tzatziki (or yogurt), olives, cucumber, red onion, for serving
• 1/4 cup extra virgin olive oil
• 3 tablespoon sred wine vinegar
• 1 teaspoon honey
• juice from 1 lemon
• 1 tablespoon chopped fresh oregano
• 1-2 clove sgarlic, minced or grated
• 1 pinch crushed red pepper flakes
• kosher salt and pepper

Instructions

1. On a rimmed baking sheet, combine the chicken, 1 tablespoon olive oil, the balsamic vinegar, dill, oregano, paprika, garlic and a large pinch of both salt and pepper. Toss well to evenly coat the chicken. Add the potatoes, and bell peppers, and toss with the remaining 1 tablespoon olive oil and a pinch of both salt and pepper. Arrange everything in an even layer. Roast for 40 45 minutes, tossing halfway through cooking until the chicken is cooked through and the potatoes golden. Let the chicken cool slightly and then shred into chunks.
2. To assemble: smear a little tzatziki into the bottom of 4 salad bowls. Add the farro, lettuce, bell peppers, potatoes, and chicken. Sprinkle the feta and top as desired with olives, cucumber, and red onion. Drizzle with the red wine vinaigrette (recipe follows).