CS Dry Rub Chicken

Cook farro - This makes enough for 2 nights. Bring a saucepan of water to boil (just like you would for boiling pasta). Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)

Make dry rub - Combine Italian seasoning, salt, garlic powder, dried mustard, black pepper, cumin and brown sugar. (Can be done up to 5 days ahead)

Jalapenos - Dice jalapenos. (Can be done up to 5 days ahead)

Make salsa - Chop nectarines (video is for slicing, but take it one step further and roughly chop slices), tomatoes and basil. Combine nectarines, tomatoes, basil, jalapenos, olive oil, lime zest and juice and honey. Season with some salt and pepper. (Can be done up to 2 days ahead)

Chicken - If chicken is not already cut into tenders, slice into strips. Rub chicken on all sides with spice rub. (Can be done 1 day ahead)

If cooking on grill: Heat grill so that burners or coals are at high heat on one half of grill, leaving the other half for cooking with indirect heat. When grill is hot, clean grates and brush with cooking oil. Sear chicken on both sides over hottest part of grill. Transfer to indirect heat until cooked through, 2 to 3 minutes more.

If cooking on stovetop: Heat an oven-safe skillet over medium-high heat. Add cooking oil and then chicken to heated oil. Sear on both sides for 3 to 4 minutes each, until cooked through.

If made ahead, reheat farro (reserve half for Wednesday) in the microwave or in a frying pan with a splash of water.

Season farro with some salt and pepper.

Serve chicken over farro with nectarine salsa over top. Enjoy!