Serves 4
 
Parm crusted chicken
1 pound boneless skinless chicken breasts
salt and pepper
3 ounces plain, fat-free Greek yogurt
1 tsp fresh lemon juice
2 tbsp grated parmesan cheese


Preheat oven to 350.  Lay chicken breasts out on sheet pan, sprinkle with salt and pepper.  Mix together yogurt and lemon juice.  Spoon evenly and spread out the yogurt over the top of each breast.  Sprinkle parm cheese evenly over the yogurt.  Bake for 45-50 minutes.  For the last 5 minutes, turn on the broiler to brown the cheese.  
 
Red Pepper Sauce (recipe adapted from Cooking Light Mag)
1 (12oz) jar roasted red peppers, drained
1 tbsp tomato paste
8 almonds
1 garlic clove
1 tbsp fresh lemon juice
salt and pepper, about a pinch(1/8 tsp) each
1 tbsp olive oil 


Put everything in blender, except oil, and blend for 15-20 seconds.  Scrap down sides if needed.  Turn it on again and stream in olive oil.  That's it!  Pour on top or serve along side your chicken.  

Spinach Farro Salad
4 cups (4oz) fresh baby spinach
1 cup farro, dry
2 cups water
2 tbsp fresh lemon juice
2 tbsp balsamic vinegar
1 tbsp olive oil

salt and pepper to taste
4 ounces crumbled feta cheese


Combine farro and water in large sauce pan.  Bring to a boil, then reduce heat to medium/low, cover, and simmer for 30 minutes.  Place spinach in a large bowl.  When farro is done, make sure most of the water is absorbed, if not, then strain it just a bit, then immediately pour over spinach.  This will wilt the spinach a little.  Add all remaining ingredients, except feta, and toss together lightly.  Divide among 4 plates and top with feta.