Turmeric-Roasted Chicken with Farro

Preheat oven to 425°F.

Combine farro and 1 cup water in a small saucepan over medium-low; cover, and cook 25 minutes or until farro is tender. Drain excess water.

While farro cooks, mix yogurt, garlic, turmeric, paprika, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Add chicken; thoroughly coat with yogurt mixture.

Place chicken on one half of a foil-lined baking sheet coated with cooking spray. Arrange Brussels sprouts on other half of baking sheet. Toss Brussels sprouts with oil, remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, and garlic powder. Bake at 425°F for 18 to 20 minutes, tossing once halfway through.

Place 1/2 cup cooked farro on a plate. Top with 1 chicken breast, and serve with Brussels sprouts. Reserve remaining chicken breast and farro for Turmeric Chicken-Stuffed Peppers.