Preheat the oven to 350F and grease a large baking dish.
In a large skillet over medium-high heat, cook the chicken in olive oil. Season with salt and pepper to taste.
2 pounds boneless, 1 tablespoon olive oil, kosher salt and black pepper
Reduce the heat and add the fresh garlic and cook 1-2 minutes.
1 teaspoon minced garlic
To the prepared casserole dish, add farro, tomatoes, chicken stock, seasoning mix, salt, and black pepper. Stir to combine.
1½ cups raw farro, 1 28-ounce can crushed tomatoes, 1 ½ cup chicken broth, 2 teaspoons Mediterranean Spice Blend, kosher salt and black pepper
Add the cooked chicken mixture on top along with onion, zucchini, and bell pepper.
1 yellow onion or red onion, 2 zucchini, 1 large red bell pepper
Cover with aluminum foil and bake for 35-40 minutes.
Remove from the oven and discard the foil.
Stir the casserole, and then add the olives and feta.
½ cup Kalamata olives, ½ cup crumbled feta cheese
Bake for an additional 10-15 minutes.
Allow the casserole to rest for 10 minutes before serving. Garnish with parsley or other fresh herbs if desired.
2 tablespoons freshly chopped parsley