Pan-sear chicken in 1tbsp oil, seasoning with salt and pepper to taste, then dice.

Sauté onion and squash with remaining oil. Stir in farro until coated in oil. Add 2/3 cup water, bring to a boil, stir, reduce heat, and cover.

Cook 20 minutes or until soft. Stir in chicken, parsley, and cheese, and serve.