Za'atar Chicken Parmesan Salad with Pesto Croutons

2 pounds boneless skinless chicken thighs

3/4 cup extra virgin olive oil, divided

1 head broccoli, cut into florets

1 1/2 tablespoons Za'atar Seasoning

1 head broccoli, cut into florets

1 cup farro, wheat berries or other hearty grain

2 - 5 ounce containers greens, baby kale, arugula and/or baby spinach

4 pieces hearty bread,  I prefer Ciabatta or Francese

1 - 8 ounce container prepared basil pesto

1 lemon, zested, then juiced

1/2 cup Parmesan cheese, grated

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1. Preheat oven to 400°F.

2. Line a rimmed baking sheet with foil. Arrange the chicken over half of the pan. Drizzle with 1/4 cup of oil, Za'atar and salt to taste. On the other half of the pan add the broccoli, 1/4 cup oil, and salt and pepper to taste. Toss to coat. Roast for 20 - 25 minutes or until internal temperature of the chicken reaches 165ºF and the broccoli is slightly charred.

3. Meanwhile, bring 3 quarts of salted water to a boil. Add farro and boil until al dente, about 10 minutes. Drain. Spread into a baking sheet to cool. Set aside.

4. Toast the bread. Spread 1/2 of the pesto over toast. Cut or tear into pieces. Now you have pesto croutons.

5. Add the remaining 1/2 of the pesto to a bowl. Whisk in the lemon juice and remaining 1/4 cup olive oil for the dressing. Cut the chicken into 1 inch pieces.

6. In a large bowl add the greens, cooled farro, sliced chicken, broccoli, pesto croutons and lemon zest. Drizzle with the vinaigrette, tossing to coat. Sprinkle Parmesan cheese. Serve immediately.

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