Cook the farro: Wash and dry all produce. Place the farro in a medium pot with 2 cups water and large pinch of salt. Bring to a boil, reduce to a simmer, and cook for 20-25 minutes until tender. Drain and return to the pot.

While the farro cooks, cube the tomatoes. Halve, peel, and mince 1/4 cup shallot. Cut the mozzarella into small cubes. Thinly slice the basil leaves into ribbons. TIP: You can add the basil stalks to the farro while it cooks. Just be sure to discard before serving.

Place your hand on top of the chicken breast and slice into the middle of the meat, parallel to the cutting board. Stop before cutting all the way through. Open the chicken up like a book. Repeat with the other chicken breast. Season on all sides with the herbs de Provence, salt, and pepper.

In a small bowl, stir together the shallot, balsamic vinegar, honey, and a large drizzle of olive oil (to taste). Season with salt and pepper.

Heat a drizzle of olive oil in a large pan over high heat. Add the chicken to the pan and cook for 3-4 minutes per side until golden brown and cooked through. Remove from the pan and set aside to rest.

Toss the salad: Toss the tomatoes, mozzarella, basil, and half the vinaigrette into the farro. Season with salt and pepper. Thinly slice the herby pan-seared chicken and serve on a bed of caprese farro salad. Drizzle the remaining vinaigrette over top and enjoy!