Marinade: Blend several cloves of garlic (5-6) and olive oil with 1/4 cup water until smooth and marinate 4 chicken breasts for 12-24 hours in fridge

Chop green beans small Wedge peeled sweet potatoes (about 1" thick) - keep in water until ready to bake Soak 1/2 cup farro and 1/2 cup quinoa in water 10-15 minutes and rub with hands to loosen outer skins. Drain.

Lightly grease cookie sheet with olive oil, spread sweet potato wedges and drizzle lightly with more olive oil. Wedges can touch but try not to overlap too much. Season tops of wedges with rosemary, coriander, salt and pepper. Bake at 400 for 35-45 minutes on bottom rack. Broil 2-3 minutes to crisp.

Place 4 marinated chicken breasts and 2/3 of the marinade into glass baking dish, lightly sprinkle with pepper and onion powder and bake at 400 on top rack (simultaneously with sweet potato wedges) for 30-40 minutes. The remaining marinade will be used later.

Place farro and quinoa in saucepan with 1.5 cups chicken broth and remaining marinade. Bring to boil for 1 minute then simmer on low, covered for 25 minutes without stirring.

Combine saved 1/3 of the garlic and olive oil marinade from the chicken and 1/3 cup butter and a dash of the following seasonings: pepper, basil, thyme, parsley, tarragon, oregano, onion powder, cilantro, red pepper flakes. Set aside.

When farro and quinoa are soft, remove from heat. Drain excess broth, if needed

Steam green beans and fresh spinach together until medium soft. Add vegetables to farro and quinoa.

Serve chicken over the farro, quinoa and vegetable mixture with sweet potato wedges on the side.