Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Cajun-Spiced Chicken & Maple Mustard
with Creamy Vegetable Farro
35 MIN
4 Servings
From the Test Kitchen
This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. To temper the piquant cajun-style spices on our seared chicken, we’re tossing a bed of toothsome farro and veggies with creamy labneh––a yogurt-like fresh cheese––then topping it with a sweet and savory mustard sauce.
Get Cooking-
NutritionPER SERVING
-
Calories620 Cals (est.)
View Full Nutrition
Download
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
Title
-
4 Boneless, Skinless Chicken Breasts
- 1 cup Semi-Pearled Farro
- ½ lb Sweet Peppers
-
2 cloves Garlic
- 2 Scallions
- 2 Zucchini
- 1 Tbsp Apple Cider Vinegar
- 1 Tbsp Hot Sauce
- 2 Tbsps Maple Syrup
- ¼ cup Creamy Mustard Sauce
- ¼ cup Labneh Cheese
-
1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
time-saving
tips & techniques
step-by-step
instructions
1
Cook the farro:
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Cook the chicken:
While the farro cooks, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
3
Prepare the remaining ingredients & make the sauce:
While the chicken cooks, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise; thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Peel and roughly chop 2 cloves of garlic. Combine in a bowl; add the white bottoms of the scallions. In a separate bowl, whisk together the maple syrup and creamy mustard sauce.
4
Cook the vegetables:
In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the zucchini mixture (if the pan seems dry, add a drizzle of olive oil); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Finish & serve your dish:
To the pot of cooked farro, add the cooked vegetables, vinegar, labneh, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished farro. Top the chicken with the sauce. Garnish with the sliced green tops of the scallions. Enjoy!
6
Make ahead modifications:
Prepare as directed through Step 5, except stir the sliced green tops of the scallions into the pot of finished farro. Transfer the farro and sliced chicken to separate airtight containers. Cool, uncovered, then cover and refrigerate. Transfer the sauce to a separate airtight container; cover and refrigerate. When ready to serve, top the finished farro with the sliced chicken. Drizzle the chicken with the sauce. Enjoy!
1
Cook the farro:
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Cook the chicken:
While the farro cooks, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
3
Prepare the remaining ingredients & make the sauce:
While the chicken cooks, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise; thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Peel and roughly chop 2 cloves of garlic. Combine in a bowl; add the white bottoms of the scallions. In a separate bowl, whisk together the maple syrup and creamy mustard sauce.
4
Cook the vegetables:
In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the zucchini mixture (if the pan seems dry, add a drizzle of olive oil); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Finish & serve your dish:
To the pot of cooked farro, add the cooked vegetables, vinegar, labneh, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished farro. Top the chicken with the sauce. Garnish with the sliced green tops of the scallions. Enjoy!
6
Make ahead modifications:
Prepare as directed through Step 5, except stir the sliced green tops of the scallions into the pot of finished farro. Transfer the farro and sliced chicken to separate airtight containers. Cool, uncovered, then cover and refrigerate. Transfer the sauce to a separate airtight container; cover and refrigerate. When ready to serve, top the finished farro with the sliced chicken. Drizzle the chicken with the sauce. Enjoy!
Tips from Home Chefs