1. Fill a medium pot with water and salt. Cover and bring to a boil. Add the farro and cook uncovered for 18 -20 minutes until tender. when done, drain thoroughly and return to pot.

2. Pat the chicken dry and season with salt, pepper, and 1/2 oregano

3. Heat 2 tsps olive oil on medium-high heat until hot then cook chicken 6-7 minutes per side until cooked through

4. In a bowl, combine the lemon juice, remaining oregano, 2 tsps of olive oil, and the garlic paste

5. To the cooked farro, add the radishes and half the dressing and stir to combine

6. Slice the cooked chicken crosswise and serve over the finished farro. Top with the remaining dressing and cheese.