Cajun-Spiced Chicken & Maple Mustard with Creamy Vegetable Farro
Customer Favorite

Cajun-Spiced Chicken & Maple Mustard

with Creamy Vegetable Farro

Group Created with Sketch. 35 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which 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.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 600 Cals/serving
  • View All
    Nutrition Label
    Download

To temper the piquant Cajun-style spices on our seared chicken, we’re creating a sweet and savory topping of maple syrup and creamy mustard sauce. A toothsome bed of farro and veggies mixed with sour cream provides welcome heartiness to the dish.

Get Cooking
fresh
ingredients
Cajun-Spiced Chicken & Maple Mustard with Creamy Vegetable Farro
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook the farro:
1 Cook the farro:

Remove the ghee from the refrigerator to bring to room temperature. 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. 

Cook the chicken:
2 Cook the chicken:

Meanwhile, 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 the ghee on medium-high until melted. 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. 

Prepare the remaining ingredients & make the sauce:
3 Prepare the remaining ingredients & make the sauce:

Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then 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 sliced white bottoms of the scallions. In a separate bowl, whisk together the maple syrup and creamy mustard sauce

Cook the vegetables:
4 Cook the vegetables:

In the pan of reserved fond, heat 1 tablespoon 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 prepared 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. 

Finish & serve your dish:
5 Finish & serve your dish:

To the pot of cooked farro, add the cooked vegetables, vinegar, sour cream, 2 tablespoons of olive oil, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Stir to thoroughly 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! 

Tips from Home Chefs

About Blue Apron

Ba hero

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!

Get This Recipe Delivered
Cook the farro:
1 Cook the farro:

Remove the ghee from the refrigerator to bring to room temperature. 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:

Meanwhile, 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 the ghee on medium-high until melted. 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. 

Cook the chicken:
Prepare the remaining ingredients & make the sauce:
3 Prepare the remaining ingredients & make the sauce:

Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then 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 sliced 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 1 tablespoon 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 prepared 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. 

Cook the vegetables:
Finish & serve your dish:
5 Finish & serve your dish:

To the pot of cooked farro, add the cooked vegetables, vinegar, sour cream, 2 tablespoons of olive oil, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Stir to thoroughly 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!