Nutty and pleasantly chewy, farro is an ancient variety of wheat usually associated with Mediterranean cooking, especially Italian. In this one-bowl meal, a dressing of mirin and sesame oil gives the farro and chicken an Asian accent.

2 cups pearled farro, rinsed and drained
Kosher salt
3 Tbs. mirin
3 Tbs. fresh lemon juice
2 Tbs. Asian (toasted) sesame oil
1-1/2 Tbs. minced jalapeño
Freshly ground black pepper
1 lb. boneless, skinless chicken breasts
1 Tbs. vegetable or canola oil
1-1/2 cups green seedless grapes, halved
1-1/2 cups small-diced seedless cucumber
1-1/2 Tbs. chopped fresh dill
In a 4-quart saucepan, combine the farro with enough water to cover. Add 1/2 tsp. salt and bring to a boil. Reduce to a simmer, cover, and cook until the farro is tender but slightly chewy, 18 to 20 minutes. Drain.

Meanwhile, in a large bowl, combine the mirin, lemon juice, sesame oil, jalapeño, 1-1/2 tsp. salt, and 1/2 tsp. pepper.

Season the chicken with salt and pepper. In a 12-inch skillet, heat the vegetable oil on medium-high heat. Add the chicken and cook, flipping once, until brown on both sides and just cooked through, 8 to 12 minutes total. Let rest for 5 minutes, then cut into 1/2-inch cubes.

Add the chicken and any accumulated juice, the farro, grapes, cucumber, and dill to the vinaigrette. Toss to combine. Season to taste with salt and pepper and serve.

nutrition information (per serving):
Calories (kcal): 510, Fat Calories (kcal): 250, Fat (g): 28, Saturated Fat (g): 14, Polyunsaturated Fat (g): 2, Monounsaturated Fat (g): 11, Cholesterol (mg): 75, Sodium (mg): 1190, Carbohydrates (g): 34, Fiber (g): 2, Sugar (g): 2, Protein (g): 27