Bring 21/3 cups water and a pinch of salt to a boil in a medium pot. Halve, peel, and mince shallot. Once water is boiling, add farro and shallot to pot. Lower heat and reduce to a simmer. Cook until tender, 25-30 minutes. TIP: If there is still water in pot after cooking, drain farro and return to pot.

Wash and dry all produce. Halve tomatoes lengthwise. Cut mozzarella into 1/2-inch cubes. TIP: We'll be prepping the chicken next. If you'd like to cook it on the grill, now's a good time to fire it up.

With your hand on top of one chicken breast, cut 3/4 of the way through center, parallel to cutting board, stopping before you slice through completely. Open it up like a book. Season all over with salt, pepper, and herbs de Provence. Repeat with remaining chicken breast.

In a small bowl, whisk together 1 TBSP balsamic vinegar (we sent more), honey, and a large drizzle of olive oil. Season with salt and pepper.

Heat a drizzle of olive oil in a large pan over high heat. Add chicken in a single layer. Cook until browned and no longer pink in center, 3-4 minutes per side. TIP: If grilling, grill chicken over direct heat until lightly charred and no longer pink in center, 3-4 minutes per side.

Add tomatoes, mozzarella, and half the dressing to pot with farro and toss to combine. Season with salt and pepper. Slice chicken into strips. Divide farro mixture between plates, then top with chicken. Drizzle with remaining dressing and serve.