Baked Salmon & Creamy Caper Sauce

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with Zucchini, Dill & Pre-Cooked Farro

with Boneless, Skinless Chicken Breasts

A bed of hearty pre-cooked farro is topped with flaky salmon fillets, verdant zucchini, and a swoosh of a tangy caper sauce.

Details

A bed of hearty pre-cooked farro is topped with flaky salmon fillets, verdant zucchini, and a swoosh of a tangy caper sauce.

Nutrition per serving

Ingredients

2 each

Boneless, Skinless Chicken Breasts

10 oz

Cooked Farro

6 oz

Sliced Zucchini

½ tbsp

Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

1 bunch

Dill

2 tbsp

Mayonnaise

1 tbsp

Capers

¼ cup

Sour Cream

½ oz

Sweety Drop Peppers

Note: Measurements are for 2 serving recipes.

Instructions

step 1

Prepare & bake the chicken

Preheat the oven to 450°F. Line a sheet pan with foil. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and half the spice blend. Transfer to one side of the sheet pan. Place the zucchini on the other side of the sheet pan. Drizzle with olive oil and season with salt, pepper, and the remaining spice blend. Toss to coat and arrange in an even layer. Bake 18 to 22 minutes, or until the zucchini is tender when pierced with a fork and the chicken is cooked through. Remove from the oven.

The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

step 2

Make the sauce

Meanwhile, in a bowl, combine the sour cream, mayonnaise, capers, and a drizzle of olive oil; season with salt and pepper.

step 3

Warm the farro & serve your dish

Just before serving, cut a 1-inch vent in the package of farro. Microwave on high 1 to 2 minutes, or until heated through. Transfer to a bowl. Drizzle with olive oil and season with salt and pepper. Stir to combine. Serve the warmed farro topped with the baked chicken and zucchini. Top the chicken with the sauce. Garnish with the peppers and dill (picking the fronds off the stems and tearing into pieces before adding). Enjoy!