15-Min Roasted Garlic & Lemon Pesto Chicken with Pre-Cooked Farro, Tomatoes & Parmesan
15 Min Meal

15-Min Roasted Garlic & Lemon Pesto Chicken

with Pre-Cooked Farro, Tomatoes & Parmesan

15 MIN
2 Servings
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Available Options

  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
    Wellness
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked 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! The star of this dish is the flavorful sauce, which features capers, lemon zest, lemon juice, our new garlic pesto, and crème fraîche to coat tender bites of chicken. A garnish of parmesan cheese rounds out the dish.

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    45g Of Protein Nutritionist's Pick
    • Nutrition
      PER SERVING
    • Calories
      650 Cals (est.)
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    fresh
    ingredients
    15-Min Roasted Garlic & Lemon Pesto Chicken with Pre-Cooked Farro, Tomatoes & Parmesan
    Title
    • 10 oz Boneless Chicken Breast Pieces
    • 10 oz Cooked Farro
    • 4 oz Grape Tomatoes
    • 2 Scallions
    • 3 Tbsps Roasted Garlic Pesto
    • 2 Tbsps Crème Fraîche
    • 1 Lemon
    • 1 Tbsp Capers
    • ¼ cup Grated Parmesan Cheese
    • ½ Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

    15-Min Roasted Garlic & Lemon Pesto Chicken

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons of zest. Quarter and deseed the lemon. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes.

    2 Cook the chicken

    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 pan (nonstick, if you have one), 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 capers, lemon zest, garlic pesto, the juice of 2 lemon wedges (carefully, as the liquid may splatter), and 1/4 cup of water. Cook, stirring occasionally, 3 to 4 minutes, or until the liquid is slightly reduced in volume and the chicken is cooked through. Turn off the heat. Stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired.

    Cook the chicken
    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 a large bowl. Add the sliced white bottoms of the scallions, halved tomatoes, the juice of the remaining lemon wedges, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Serve the finished farro topped with the cooked chicken (including any sauce from the pan). Garnish with the parmesan and sliced green tops of the scallions. Enjoy!

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