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Ingredients
  • 6 ounces raw farro, cooked (will yield about 2 cups)
  • subheading: Balsamic Mixture:
  • 1 cup (255 g) balsamic vinegar
  • ¼ cup (85 g) honey
  • 1 tablespoon olive oil
  • salt and pepper, to taste
  • subheading: Chicken:
  • 4 boneless skinless chicken breasts, pounded to about ½-inch thickness if they are thick
  • ½ cup (106 g) extra virgin olive oil
  • 2 tablespoons shallot, minced
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • ½ tablespoon Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • subheading: Vegetable Mixture:
  • 2 cups cherry tomatoes, sliced
  • 1 can (14 ounces) artichoke hearts, chopped
  • 1 teaspoon capers, drained and rinsed
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