1. Pat chicken dry, then season with salt, pepper, and poultry seasoning. Heat oil in a large nonstick skillet over medium-high until shimmering. Add chicken and cook until golden brown, about 5 minutes per side; transfer to a plate.
2. Reduce heat to medium, add onions, and cook, stirring occasionally, until just softened, about 5 minutes. Add spinach and cook, stirring frequently, until liquid is mostly evaporated, about 5 minutes; remove from heat.
3. Stir in cooked farro, 1 1/3 cups water, and the goat cheese, then season with salt and pepper to taste. Place chicken on top, then cover and cook over low heat until thickest parts of breasts register 165 degrees, about 10 more minutes. Meanwhile, microwave carrots and remaining 2 tablespoons water in a covered bowl until just tender, 2 to 4 minutes. Drain liquid, then toss with dressing and season with salt and pepper to taste; cover to keep warm.
4. Divide farro, carrots, and chicken breasts among plates and serve.
Source: Hannaford fresh Magazine, January-February 2022