Honey Mustard Chicken Grain Bowls

Instructions

1. Warm the farro & prepare the ingredients

   Cut the bread into bite-sized pieces. In a medium saucepan, combine the farro, 1 to 2 tablespoons of olive oil (enough to coat), and a pinch of salt and pepper. Cook on medium-high heat, stirring frequently, for 1 to 2 minutes, or until warmed through. Transfer to a large bowl; season with salt and pepper. Wipe out the pan. In a bowl, combine the mayonnaise, honey, mustard, Calabrian chile paste (if using), and 2 teaspoons of olive oil; season with salt and pepper. Finely chop or grate the garlic. In a large bowl, combine the chopped garlic and 3 tablespoons of olive oil; season with salt and pepper.

2. Cook the chicken

   Look for customized instructions before the next step! Place the chicken pieces in a bowl. Season with salt, pepper, and the spice blend and toss to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high heat. Add the seasoned chicken pieces and spread into an even layer. Cook, without stirring, 4 to 6 minutes, or until slightly crispy on one side. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned on all sides and cooked through. Add the honey-Dijon sauce; cook, stirring constantly, 30 seconds to 1 minute, or until the chicken is coated and the sauce is slightly thickened. Turn off the heat.

3. Make the salad & serve your dish

   Look for customized instructions before the next step! To the bowl of seasoned olive oil, add the arugula, parmigiano-reggiano cheese (crumbling it into bite-sized pieces), seasoned breadcrumbs, and toasted pine nuts. Drizzle with 2 tablespoons of olive oil; season with salt and pepper. Toss to combine. Serve the finished salad garnished with the cooked chicken and a drizzle of the finishing oil. Enjoy!