Balanced with grains, veggies, and a protein, this is a whole meal in just one recipe.

Feta Chicken with Veggies and Farro

Preheat oven to 425 degrees. Line a rimmed baking pan with aluminum foil; set aside. Prepare farro according to package directions; keep warm.

Whisk together 2 tablespoons olive oil, lemon juice, garlic, Italian seasoning, rosemary, crushed red pepper and, if desired, and 1/2 teaspoon kosher salt in a medium bowl. Add chicken and turn to coat Cover and let stand at room temperature while preparing and roasting the vegetables.

Toss together squash, Brussels sprouts and red onion in a large bowl. Drizzle with remaining 1 tablespoon olive oil and toss to coat. Spread vegetables mixture on prepared pan. Sprinkle with kosher salt and black pepper to taste. Roast 15 minutes.

Remove baking pan from oven and carefully slide vegetable mixture to one side of pan. Drain chicken; discard liquid. Arrange chicken aside vegetables in pan. Top chicken with feta crumbles. Place apple slices on top of vegetables. Roast 15 minutes more or until chicken is done (165 degrees) and vegetables are crisp-tender. Cut chicken into slices.

Serve chicken with farro, vegetables, and apples. Garnish with lemon slices, if desired.