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Another easy hot weather meal. 
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Total Time
15 Mins
 Serves 4 (serving size: 1 bowl)
 
This Middle Eastern-inspired bowl is all about big flavor with minimal effort. A garlicky, tahini-spiked yogurt brings all the elements together and takes just minutes to make. Assemble a few bowls at the beginning of the week for easy make-ahead lunches.
Ingredients

• 12 ounces skinless, boneless rotisserie chicken breast, shredded (about 3 cups)
• 2 teaspoons olive oil 
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon cumin, divided 
• 1/8 teaspoon paprika
• 1/2 cup plain 2% reduced-fat Greek yogurt
• 1 tablespoon fresh lemon juice 
• 1 tablespoon tahini (sesame seed paste) 
• 1 teaspoon minced garlic 
• 1 (8.5-oz.) pkg. precooked farro (can be replaced with white/brown rice)
• 2 cups chopped English cucumber 
• 2 cups halved cherry tomatoes 
• 1 (15-oz.) can unsalted chickpeas, rinsed and drained 
• 2 tablespoons chopped fresh parsley 
• 1/4 teaspoon freshly ground black pepper

How to Make It
Step 1
Place chicken and oil in a large bowl; toss to coat. Combine 1/2 teaspoon salt, 1/4 teaspoon cumin, and paprika in a bowl. Add spice mixture to chicken mixture; toss to coat.
Step 2
Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon cumin, yogurt, lemon juice, tahini, and garlic in a small bowl. Set aside.
Step 3
Heat farro according to package directions. Place 1/2 cup farro in each of 4 bowls. Top each serving with about 3/4 cup chicken mixture, 1/2 cup cucumber, 1/2 cup tomatoes, about 1/3 cup chickpeas, and 2 1/2 tablespoons Greek yogurt mixture. Top with parsley and black pepper.

INGREDIENTS
2 tablespoons Dijon mustard
2 tablespoons unsalted butter, melted
1 tablespoon honey
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup panko
¼ cup finely chopped pecans
2 teaspoons finely chopped parsley
4 (6-oz) salmon fillets
1 lemon, for serving

Directions

• Preheat the oven to 450°F and set an oven rack in the middle position.
• Line a baking sheet with aluminum foil for easy cleanup, and spray with nonstick cooking spray.
• In a small bowl, whisk together the mustard, melted butter, honey, ½ teaspoon salt, and pepper. Set aside.
• In another small bowl, mix together the panko, pecans, parsley, and remaining ¼ teaspoon salt.
• Spoon the honey-mustard mixture evenly over the salmon. (Don't worry if it drips down the sides a little.)
• Sprinkle the panko-pecan mixture over the glaze, pressing it lightly so it adheres.
• Bake for 7-10 minutes per inch of thickness, depending on how well done you like your salmon.  (To remove the fish from the pan, slide a thin spatula between the skin and the flesh, leaving the skin behind.) 
• Garnish with parsley and lemon.

This roasted halibut is another tasty and easy recipe.
You will find the chopped walnuts, herbs, and panko to be a crisp, flavorful coating for the halibut fillets. Makes 6 servings

You can interchange parsley and basil or use both.  In fact, this recipe is almost as tasty without herbs, so don't let that stop you if you don't have any.

Ingredients
Nonstick vegetable oil spray
3/4 cup finely chopped toasted walnuts 
1/2 cup panko (Japanese breadcrumbs) 
1/4 cup (packed) chopped fresh Italian parsley
2 tablespoons finely chopped fresh basil
6 8-ounce halibut fillets (each about 1 inch thick)
6 tablespoons butter, melted
Lemon wedges

​Directions:
Preheat oven to 450°F.
Spray rimmed baking sheet with nonstick spray.
Mix nuts, panko, and herbs in small bowl; sprinkle with salt and pepper.
Brush each fish fillet with 1 tablespoon melted butter
Sprinkle with salt and pepper.
Place fish on prepared baking sheet and sprinkle panko-herb mixture atop fish, dividing equally and pressing to adhere.
Roast fish until just opaque in center, about 8 minutes. Transfer fish to plates; garnish with lemon wedges.