In a blender cup combine fresh basil, red wine vinegar, olive oil, salt, lemon pepper, and garlic. Blend on high for 30 seconds until thoroughly combined.
In a mixing bowl add your chicken things and pour the marinade over.
Set in the fridge for at least 2 hours.
Pre heat grill to 400 degrees (or grill pan over medium high heat) and cook the chicken fro 7-8 minutes on each side until the internal temperature is 165.
Prep the salad by topping the greens with goat cheese, tomatoes, and farro tossed with your favorite balsamic dressing.
Add the grilled chicken thighs to the middle of the salad and drizzle with balsamic reduction. Enjoy!
Notes
You could sub in chicken breast if you would like!