Chef critique

Greek Lemon Chicken, Farro & Kale Bowls

A well-paced, flavorful grain bowl recipe with accurate ingredient accounting and solid cooking technique, marred only by ordering active cooking before prep and a minor description mismatch.

Score: 8/10

Suggested fixes

Move the prep work (slicing and seasoning the chicken, stemming and slicing the kale, slicing shallots, mincing garlic, and whisking the dressing) to the opening steps before starting the stovetop cooking, or rinse the farro during prep and begin simmering right after.
Either add half of the chopped oregano to the chicken before searing or update the description so it accurately reflects that the oregano is in the lemon dressing.

Issues

low / clarity: The instructions begin with active stovetop cooking (boiling water and simmering farro in Step 1) before the prep steps (Steps 2 and 3), rather than starting with preparation before active cooking begins.
low / clarity: The description mentions 'juicy oregano chicken,' but all of the oregano goes into the lemon dressing tossed with the farro and kale; the chicken itself is seasoned only with salt and black pepper.

Strengths

Excellent seasoning ratios across the chicken (1.25%), vegetables (1%), and farro cooking water, with all salt quantities clearly specified in volume for Diamond Crystal kosher salt.
Smart workflow that starts the long-cooking whole-grain farro early and utilizes the same skillet to build fond for the shallots and kale.
Proper temperature guidance for chicken breast (pulling at 160°F with a 5-minute rest).
Exact ingredient quantities are cleanly integrated into the steps, and the bulleted dressing list follows formatting rules.