• Before starting, wash and dry all produce. Preheat oven to 450°F.
• To a medium pot, add farro, broth concentrate, 1/4 tsp (1/2 tsp) salt and 3 cups (6 cups) water. Bring to a boil over high.
• Once boiling, reduce heat to medium-low. Cook uncovered for 16-20 min, until farro is tender but still firm to the bite.
• Strain farro, then return to the pot, off heat.

• Meanwhile, strip 1 tbsp (2 tbsp) thyme leaves off stems.
• Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 servings).
• Core, then cut pepper into 1/2-inch pieces.
• Cut halloumi into 1/4-inch-thick slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
• Pat dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 18-22 min, until golden and cooked through.**

• Heat a large non-stick pan over medium.
• When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.) Transfer to a plate.
• Reheat the pan over medium.
• Add 1/2 tbsp (1 tbsp) oil, then onions, peppers and thyme. Cook for 4-5 min, stirring occasionally, until peppers are tender-crisp. Transfer veggies to the plate with almonds and set aside.
• Wipe out the pan.

• Reheat the same pan over medium.
• Add halloumi to the dry pan. (NOTE: Don't overcrowd the pan. Cook in batches for 4 servings.) Cook for 2-3 min per side, until golden.  

• Meanwhile, to a large bowl, add Dijon, vinegar, half the fig spread and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Whisk to combine.
• Add farro, veggies, spinach and half the almonds. Season with salt and pepper, then toss to coat.

• Divide farro salad between bowls. Top with halloumi.
• Thinly slice chicken. Top bowls with chicken.
• Sprinkle remaining almonds over top.
• Spoon remaining fig spread over top.

If you've opted to add chicken breast, preheat oven to 450°F.

Pat dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 18-22 min, until golden and cooked through.**

Thinly slice chicken. Top bowls with chicken.