Air Fryer Parmesan-Crusted Chicken

Halve tomatoes lengthwise. Trim and thinly slice scallions. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons.

In a small bowl, combine panko, Parmesan, half the Italian Seasoning, 1 TBSP olive oil, ¼ tsp salt, and pepper (2 TBSP olive oil and ½ tsp salt for 4 servings).

In a medium bowl, toss zucchini with a drizzle of olive oil, salt, and pepper.

Pat chicken* dry with paper towels and season all over with salt and pepper.

Evenly spread sour cream onto tops of chicken. Mound with panko mixture, pressing to adhere (no need to coat the undersides).

Coat an air fryer basket with nonstick cooking spray. Using a spatula, transfer chicken to one side of basket and zucchini to empty side. (For 4 servings, work in batches if necessary.) Air-fry at 350 degrees until cooked through, 12-15 minutes. TIP: For easy cleanup, line air fryer basket with aluminum foil first.

Meanwhile, in a second medium bowl, combine tomatoes, scallions, basil paste, garlic powder, and a drizzle of olive oil. Stir to combine; season with salt and pepper.

To pot with farro, stir in roasted onion and garlic spread, remaining Italian Seasoning, 2 TBSP butter (4 TBSP for 4 servings), a pinch of salt, and pepper.