Rustic Italian Chicken, Farro and Veggie Skillet

Rinse the farro in a colander or strainer. In a small saucepan, bring farro and chicken broth to a boil. Reduce to simmer and cook for 25 minutes, or until farro is tender and liquid is absorbed.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add chopped zucchini, red bell pepper, and sliced shallots. Season with salt, Italian seasoning, garlic powder, paprika, onion powder, and dried oregano. Cook for 10 minutes, stirring frequently. Remove vegetables from the skillet and set aside in a bowl.

In the same skillet, heat another tablespoon of olive oil and add the ground chicken. Cook until no longer pink, breaking up the meat with a wooden spoon. Add the canned diced tomatoes with their juices, and simmer for 5 minutes.

Stir in the cooked farro and the reserved cooked vegetables, combining well. Mix in the chopped basil and parsley.

Taste and adjust the seasoning if needed. Evenly sprinkle the shredded mozzarella on top and cover the skillet with a lid to melt the cheese.