15-Min Honey Mustard Chicken Grain Bowls with Pre-Cooked Farro, Arugula & Goat Cheese

15-Min Honey Mustard Chicken Grain Bowls

with Pre-Cooked Farro, Arugula & Goat Cheese

15 MIN
+$1.99/serving 2 Servings
Wellness at Blue Apron
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Available Options

  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
    Wellness
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
    • with Shrimp

    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 quick and delicious salad features a bed of hearty farro and arugula, topped with simply seared chicken and a vibrant, classic sauce of honey, dijon mustard, and mayonnaise. A simple garnish of pickled peppers adds pops of flavor.

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    • Nutrition
      PER SERVING
    • Calories
      610 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    15-Min Honey Mustard Chicken Grain Bowls with Pre-Cooked Farro, Arugula & Goat Cheese
    Title
    • 10 oz Shrimp (Peeled & Deveined)
    • 10 oz Cooked Farro
    • 2 oz Arugula
    • ½ oz Sweety Drop Peppers
    • 1 Tbsp Dijon Mustard
    • 1 oz Goat Cheese
    • 2 Tbsps Mayonnaise
    • 2 tsps Honey
    • 1 Tbsp White Balsamic Vinegar
    • ½ Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

    15-Min Honey Mustard Chicken Grain Bowls

    Warm the farro & prepare the ingredients
    1 Warm the farro & prepare the ingredients

    Cut a 1-inch vent in the package of farro. Microwave on high 1 to 2 minutes, or until heated through. Transfer to a large bowl. Drizzle with olive oil and season with salt and pepper; stir to combine. Set aside to cool. Wash and dry the arugula. In a bowl, whisk together the mayonnaise, honey, and mustard; season with salt and pepper.

    2 Cook the shrimp

    Pat the shrimp dry with paper towels; place in a bowl. Season with salt, pepper, and the spice blend; toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 3 to 5 minutes, or until opaque and cooked through. Turn off the heat.

    Cook the shrimp
    Make the salad & serve your dish
    3 Make the salad & serve your dish

    To the bowl of cooled farro, add the arugula, goat cheese (crumbling before adding), vinegar, and a drizzle of olive oil. Season with salt and pepper. Toss to combine. Serve the salad topped with the cooked shrimp and honey mustard. Garnish with the peppers. Enjoy!

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