Start your prep by:

• Double check you defrosted your chicken. Marinate it how you feel that day.

• Pre heat your oven to 425 degrees (220°C).

• Prepare your farro according to your package instructions and then set aside to cool.

• Dice your sweet potato into 1/2 inch pieces.

• Cut your zucchini into half moons.

• Cut your apple into 1/2 inch pieces.

• Thinly slice your red onion and let sit in an ice bath until needed.

• Mince your half shallot.

• Strip your kale off its stem, and give it a little massage until it feels light & crisp. Set aside.

Spread your sweet potato onto an oiled baking tray and season to your little heart’s content. Bake for 30 to 35 minutes, giving it a good toss halfway.

At the same time, grab your thick chicken breasts (again, season with what you got no stress) and bake for 20 to 25 minutes.

Do the same with your zucchini and bake for 15 to 20 minutes, also giving it a good toss halfway.

Put your sweet potato and zucchini aside to cool and start working on your dressing.

Combine your shallot, olive oil, apple cider vinegar, dijon mustard, honey, salt & pepper. Give it a good hard whisk, get some air in there.

Toss the kale in your vinaigrette. Lay your farro, sweet potato, zucchini, apple & red onion right on top and enjoy!