Lemon-Oregano Chicken with Farro Salad

Steps

1. 1Bring 2 quarts water to boil in large saucepan. Add farro and 1 tablespoon salt. Return to boil; reduce heat to medium-low; and simmer until farro is tender with slight chew, 15 to 20 minutes. Drain in colander and rinse under cold water until chilled. Drain well and set aside.
2. 2Meanwhile, combine 1 tablespoon oil, oregano, lemon zest, pepper, and salt in small bowl. Rub each chicken breast all over with 1 teaspoon oregano mixture. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook until chicken is golden brown and registering 160 degrees, about 6 minutes per side. Transfer chicken to carving board.
3. 3Whisk pepperoncini brine, lemon juice, remaining ¼ cup oil, and remaining 2 teaspoons oregano mixture together in large bowl. Measure out and reserve 2 tablespoons dressing. Add cucumber, tomato, feta, farro, and pepperoncini to remaining dressing and toss to combine. Slice chicken ½ inch thick and serve with farro salad, drizzling chicken with reserved dressing.