Preheat the oven to 400 degrees F.

Place the broccoli florets on a sheet pan. Drizzle with 1 tablespoon olive oil. Season all over with salt and pepper. Roast for 15 to 20 minutes, until golden and tender.

Season the chicken all over with the salt and pepper, smoked paprika, garlic powder, oregano and dill.

Heat an oven-safe skillet over medium heat and add 1 tablespoon of olive oil. Add the chicken and brown on both sides, about 5 minutes per side. Turn off the heat. Place the chicken skillet in the oven for 5 to 10 minutes, or until it reaches an internal temp of 165 degrees F. Let the chicken rest for 5 to 10 minutes. Slice or chop it into chunks.

While the chicken and broccoli cook, add the shredded kale to a large bowl. Drizzle with 1 tablespoon olive oil and the lemon juice. Massage with your hands, coating all the kale, for 2 to 3 minutes. Season all over with salt and pepper.

Now it’s time to build the bowl! Spread a dollop of hummus on the bottom of the bowl or deep plate. Top with the shredded kale and a few spoonfuls of the farro.

Top with the chicken. Add the radishes, feta cheese and pepitas. Spritz everything with fresh lemon and serve!