Preheat the oven to 400 degrees Fahrenheit. Pat the chicken breasts dry. Drizzle both sides with olive oil and season with salt and pepper. Spread 2 to 3 tablespoons of pesto on top of each chicken breast. Transfer to a greased sheet pan.
In a bowl, toss the zucchini with olive oil, salt, pepper, and Parmesan cheese. Add the zucchini and tomatoes to the sheet pan.
Bake for 15 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Just before the chicken is ready, prepare the farro. Squeeze the pouch to separate grains, tear 2 inches to vent, and heat on high for 90 seconds.
Toss the farro and cooked vegetables. Serve with chicken and garnish with Parmesan.
Squeeze pouch of farro to separate grains. Split the farro between two bowls and add ½ cup milk to each one. For each bowl, microwave for 1 minute, mix, then cook for 1 ½ to 2 minutes in 30 second intervals. The farro should be softer and the milk should be thicker.
To each bowl, add ¼ teaspoon vanilla extract and 1 teaspoon maple syrup. Stir.
Top with berries, sliced bananas, seeds, and nuts. Serve warm.
Preheat oven to 400 degrees Fahrenheit. Chop off the leafy tops from the carrots. Place the carrots on a sheet pan lined with parchment paper and toss with oil. Roast until the carrots are tender, about 20 to 25 minutes, turning once.
In a small bowl, combine all the yogurt ranch ingredients. Taste and adjust as necessary.
Squeeze the pouch of farro to separate grains. Tear 2 inches to vent and microwave on high for 90 seconds.
Toss the farro and greens. Add pomegranate seeds or dried cranberries, if you’d like. Top with roasted carrots and serve with yogurt sauce.