Baked Harissa Chicken with Farro & Vegetable Salad
Mediterranean Diet

Baked Harissa Chicken

with Farro & Vegetable Salad

30 MIN
2 Servings
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Recipe only available for Friday delivery.
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Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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Diabetes Friendly
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From the Test Kitchen

A coating of our creamy, harissa-spiked sauce results in deliciously bold, smoky flavor for this baked chicken. We’re also serving more of the delectable sauce on the side—perfect for drizzling over the chicken or our hearty salad of warm farro tossed with kale and carrots.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
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Baked Harissa Chicken with Farro & Vegetable Salad
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tips & techniques
Make the sauce & bake the chicken:
1 Make the sauce & bake the chicken:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Line a sheet pan with aluminum foil. Lightly oil the foil. In a large bowl, whisk together the labneh or yogurt, harissa paste, half the vinegar, and a drizzle of olive oil. Season with salt and pepper to taste. Transfer half the sauce to a small bowl; set aside for serving. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Add the seasoned chicken to the large bowl of remaining sauce; turn to coat. Place on the sheet pan. Bake 19 to 21 minutes, or until the chicken is cooked through. Transfer the baked chicken to a cutting board. 

Cook the farro:
2 Cook the farro:

While the chicken bakes, add the farro to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the farro cooks, wash and dry the fresh produce. Peel the carrots; thinly slice into rounds. Peel and roughly chop the garlic. Remove and discard the stems of the kale; thinly slice the leaves. 

Cook the vegetables:
4 Cook the vegetables:

While the farro continues to cook, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic and sliced kale (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the kale is slightly wilted. Add 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat; season with salt and pepper to taste. 

Make the farro salad:
5 Make the farro salad:

Add the cooked vegetables, remaining vinegar, and a drizzle of olive oil to the pot of cooked farro. Stir to combine; season with salt and pepper to taste. 

Slice the chicken & serve your dish:
6 Slice the chicken & serve your dish:

Slice the baked chicken crosswise. Serve the sliced chicken and farro salad with the reserved sauce on the side. Enjoy! 

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Make the sauce & bake the chicken:
1 Make the sauce & bake the chicken:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Line a sheet pan with aluminum foil. Lightly oil the foil. In a large bowl, whisk together the labneh or yogurt, harissa paste, half the vinegar, and a drizzle of olive oil. Season with salt and pepper to taste. Transfer half the sauce to a small bowl; set aside for serving. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Add the seasoned chicken to the large bowl of remaining sauce; turn to coat. Place on the sheet pan. Bake 19 to 21 minutes, or until the chicken is cooked through. Transfer the baked chicken to a cutting board. 

2 Cook the farro:

While the chicken bakes, add the farro to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Cook the farro:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the farro cooks, wash and dry the fresh produce. Peel the carrots; thinly slice into rounds. Peel and roughly chop the garlic. Remove and discard the stems of the kale; thinly slice the leaves. 

4 Cook the vegetables:

While the farro continues to cook, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic and sliced kale (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the kale is slightly wilted. Add 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat; season with salt and pepper to taste. 

Cook the vegetables:
Make the farro salad:
5 Make the farro salad:

Add the cooked vegetables, remaining vinegar, and a drizzle of olive oil to the pot of cooked farro. Stir to combine; season with salt and pepper to taste. 

6 Slice the chicken & serve your dish:

Slice the baked chicken crosswise. Serve the sliced chicken and farro salad with the reserved sauce on the side. Enjoy! 

Slice the chicken & serve your dish: