Ingredients:

For the Chicken:

1 lb. boneless and skinless chicken breasts, cut into chunks

1 cup Feta cheese, crumbled

1 lb. red potatoes, cut into wedges

2 tbsp. olive oil

1 head butter lettuce torn into bite-sized pieces

2 tbsp. Balsamic vinegar

2 cups Farro, cooked

1 tbsp. fresh dill chopped

1 tbsp. fresh oregano chopped

1 tbsp. paprika

2 cloves minced garlic

1/2 tsp. salt

1 tsp. pepper

1 small red and orange bell pepper, diced

For the Red Wine Vinaigrette:

1/4 cup olive oil

3 tbsp. red wine vinegar

2 tbsp. lemon juice

2 tbsp. fresh oregano chopped

2 cloves minced garlic

1/4 tsp. crushed red pepper flakes

1/2 tsp. salt

1 tsp. pepper

Red onion, tomatoes, cucumber, green and/or black olives, and tzatziki for serving

Instructions:

1.) Heat the oven to 425 degrees.

2.) Mix together the chicken, garlic, paprika, salt, pepper, dill, oregano, balsamic vinegar, and one tablespoon of the olive oil. Lay the chicken in a 9x13-inch baking dish, and add the bell peppers and potatoes. Bake for 45 minutes.

3.) Blend together well all of the vinaigrette ingredients.

4.) Start with the lettuce and farro on the bottom, and add the roasted chicken and veggie mix. Drizzle vinaigrette over the food and serve with the tzatziki and remaining ingredients on the side. Enjoy!