15-Min Chicken & Herb Tahini Sauce over Pre-Cooked Farro, Tomatoes & Poblano Pepper
Nutritionist's Pick

15-Min Chicken & Herb Tahini Sauce

over Pre-Cooked Farro, Tomatoes & Poblano Pepper

15 MIN
4 Servings
Wellness at Blue Apron
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Available Options

  • with Boneless Chicken Breast Pieces
    includes 20 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
    Wellness
  • with Shrimp
    includes 20 oz Sustainably Sourced Shrimp (Peeled & Deveined) View recipe
    Wellness
    • with Boneless Chicken Breast Pieces

    From the Test Kitchen

    Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! This dish is all about the sauce, a vibrant and delicious combination of our garlic-tahini and chimichurri to give you herby, creamy flavor in every bite. For a hearty base, you'll combine seared chicken, poblano pepper, marinated tomatoes, and our pre-cooked farro.

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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Nutritionist's Pick
    • Nutrition
      PER SERVING
    • Calories
      620 Cals (est.)
    fresh
    ingredients
    15-Min Chicken & Herb Tahini Sauce over Pre-Cooked Farro, Tomatoes & Poblano Pepper
    Title
    • 20 oz Boneless Chicken Breast Pieces
    • 20 oz Cooked Farro
    • 2 Poblano Peppers
    • 8 oz Grape Tomatoes
    • 2 Tbsps Red Wine Vinegar
    • 6 Tbsps Garlic-Tahini Sauce
    • 6 Tbsps Chimichurri Sauce
    • 1 oz Sweety Drop Peppers
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

    15-Min Chicken & Herb Tahini Sauce

    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Wash and dry the fresh produce. Halve the tomatoes. Cut off and discard the stem of the poblano pepper(s). Halve lengthwise; remove the ribs and seeds, then medium dice. In a large bowl, combine the halved tomatoes, vinegar, and a drizzle of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the garlic tahini and chimichurri.

    2 Cook the chicken & pepper

    Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the spice blend. Toss to coat. In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced poblano pepper(s); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened and the chicken is browned and cooked through. Turn off the heat.

    Cook the chicken & pepper
    Finish & serve your dish
    3 Finish & serve your dish

    Meanwhile, cut a 1-inch vent in the package of farro. Microwave on high 1 to 2 minutes, or until heated through. Transfer to the bowl of marinated tomatoes; drizzle with olive oil and season with salt and pepper. Toss to combine. Serve the finished farro topped with the cooked chicken and pepper(s). Drizzle with the sauce. Garnish with the sweety drop peppers. Enjoy!

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