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

15-Min Roasted Garlic & Lemon Pesto Chicken

with Pre-Cooked Farro, Tomatoes & Parmesan

15 MIN
+$1.99/serving 4 Servings
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Available Options

  • with Boneless Chicken Breast Pieces
    includes 20 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
    Wellness
  • with Shrimp
    includes 20 oz Sustainably Sourced Shrimp (Peeled & Deveined)
    Wellness
    • 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! The star of this dish is the flavorful sauce, which features a bombardment of flavor with 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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    Dietary Information

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

    600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      580 Cals (est.)
    fresh
    ingredients
    15-Min Roasted Garlic & Lemon Pesto Chicken with Pre-Cooked Farro, Tomatoes & Parmesan
    Title
    • 20 oz Shrimp (Peeled & Deveined)
    • 20 oz Cooked Farro
    • 8 oz Grape Tomatoes
    • 4 Scallions
    • 6 Tbsps Roasted Garlic Pesto
    • 4 Tbsps Crème Fraîche
    • 2 Lemons
    • 2 Tbsps Capers
    • ½ cup Grated Parmesan Cheese
    • 1 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 1 lemon to get 4 teaspoons of zest. Quarter and deseed both lemons. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes.

    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 large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. Add the capers, lemon zest, garlic pesto, the juice of 4 lemon wedges (carefully, as the liquid may splatter), and 1/2 cup of water. Cook, stirring occasionally, 1 to 2 minutes, or until the liquid is slightly reduced in volume. Add the crème fraîche. Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the shrimp are opaque and cooked through. Turn off the heat.

    Cook the shrimp
    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 shrimp (including any sauce from the pan). Garnish with the parmesan and sliced green tops of the scallions. Enjoy!

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