Combine farro and 6 cups of water in a medium pot.

Bring it a boil, reduce heat, cover, and simmer for about 25 minutes, until soft. If there is still water, drain it off like you would pasta.

While farro is cooking, you can prep/grill the chicken and vegetables:

Brush chicken breasts with olive oil, and season with salt and pepper.

Toss zucchini and summer squash with 2 tablespoons of pesto.

Preheat grill to medium-high heat.

Place chicken breasts and zucchini/squash on grill.

Cook zucchini and summer squash 2-3 minutes on each side.

Cook chicken until cooked through, about 5-6 minutes on each side. I always use a meat thermometer to ensure I don’t over or undercook my meat. Chicken should be cooked to 165 degrees F.

In a large bowl add farro and chickpeas. Add remaining pesto and toss to combine.

Add zucchini, summer squash, and chicken and gently toss.

Serve and enjoy!