Combine olive oil, lemon zest, lemon juice, spices, salt, peppper, minced onion, and garlic powder in a small bowl. Whisk to make marinade.

Pour over 2 Chicken breasts in a plastic bag or shallow bowl.

Marinate for 1 hr up to overnight. The longer the better!

Cook farro according to package and stir in ¼ cup grated parm cheese. Season with salt and pepper.

Butterfly the chicken breasts (cut in half, but not the way, and lay them out flat) Broil on high for 9 minutes on one side, flip it and broil on high for 9 minutes on the opposite side or until the internal temperature is 165.

Let the chicken rest for 5 minutes.

In your bowl put 1 cup of arugula, top with a little bit of the farro, then chicken. Add halved cherry tomatoes and drizzle with balsamic vinegar.

Enjoy right then or refrigerate and have for lunch all week!