Moroccan-Spiced Chicken and Farro Bowl with Roasted Carrots

Preheat your oven to 400°F. Line two large baking sheets with parchment paper.

Rinse 2 cups of uncooked farro under cold water. In a medium pot, combine the rinsed farro with 6 cups of water and 1 tsp of salt. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the grains are tender yet chewy, about 25 to 30 minutes. Drain any excess water and set aside.

While the farro cooks, prepare the vegetables. Wash and peel 1 lb of raw carrots, then cut them on a diagonal into 1/2-inch thick slices.

Pat dry 3 lbs of raw boneless, skinless chicken thighs with paper towels.

In a large bowl, toss the 3 lbs of chicken thighs with 2 tbsp of olive oil, 1 tbsp of garlic powder, 1 tbsp of dried oregano, 1 tsp of salt, and 1/2 tsp of black pepper. Spread the seasoned chicken in a single layer on the first prepared baking sheet.

On the second baking sheet, toss the sliced carrots with 1 tbsp of olive oil, 1/2 tsp of salt, and 1/4 tsp of black pepper, spreading them out evenly in a single layer.

Place both baking sheets in the oven. Roast for 22 to 25 minutes, until the carrots are tender and caramelized, and the chicken thighs are cooked through and reach an internal temperature of 165°F. Remove both sheets from the oven and let the chicken rest for 5 minutes.

While the chicken rests, prepare the Moroccan dressing. In a small bowl, whisk together 2 tbsp of olive oil, 1.5 tsp of ground cumin, 1 tsp of ground coriander, 0.5 tsp of ground cinnamon, 2 tbsp of fresh juice squeezed from the lemon, 1/2 tsp of salt, and 1/4 tsp of black pepper. Finely chop 1/2 cup of fresh parsley.

Slice all 3 lbs of the roasted chicken thighs into bite-sized strips.

Divide and store the batch-cooked components: Place 2 lbs of the sliced cooked chicken (approximately 4 cups) into airtight containers and store in the refrigerator (1 lb for Day 3, 1 lb for Day 5). Measure out 2.5 cups of the cooked farro, transfer to an airtight container, and store in the refrigerator for Day 3.

Assemble tonight's dinner for 2 adults: In a large serving bowl, combine the remaining cooked farro (approximately 2.5 cups), the remaining 1 lb of sliced cooked chicken, and all of the roasted carrots. Pour the Moroccan dressing over the mixture and toss thoroughly to coat. Fold in the 1/2 cup of chopped fresh parsley.

Divide the warm salad into two bowls. Serve immediately with 1 tbsp of harissa paste on the side of each bowl for those who want to customize their heat level.