In our dream life, we’d spend our days frolicking in lavender fields in the south of France. Until then, we have this chicken dish, which features thighs seasoned with herbs de Provence, an herb blend that puts those floral aromatics first. Underneath, you’ve got tender zucchini and a farro, tomato, and mozzarella jumble that’s studded with shreds of fresh basil—call it a grain-filled twist on caprese salad, if you will.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Fresh Mozzarella Cheese(ContainsMilk)
Herbs de Provence
Wash and dry all produce. Preheat broiler or grill to high. Bring farro and 3½ cups water to a boil in a medium pot. Cook until tender, 25-30 minutes. Drain any excess water, then return farro to pot.
Trim ends from zucchini, then halve lengthwise. Cut each half into 4 long wedges. Toss with a large drizzle of oil. Season with salt and pepper. Pat chicken dry with a paper towel, then season all over with salt, pepper, and herbs de Provence.
Place zucchini and chicken on a lightly oiled baking sheet. Broil until zucchini is browned and chicken is no longer pink in center, 15-20 minutes, flipping halfway through. TIP: If grilling, grill zucchini and chicken over direct heat, turning occasionally, until lightly charred and cooked through, 15-20 minutes.
While zucchini and chicken cook, halve tomatoes lengthwise. Cut mozzarella into ½-inch cubes. Pick basil leaves from stems; discard stems. Thinly slice leaves.
Add tomatoes, mozzarella, and half the basil to pot with farro and toss to combine. Season with salt and pepper. In a small bowl, whisk together vinegar and 1 TBSP olive oil. Season with salt and pepper.
Divide farro mixture between plates. Top with zucchini, then drizzle with dressing. Add chicken to plate and sprinkle with remaining basil.