Chicken & Farro Grain Bowl

with Arugula & Roasted Vegetables

35 MIN

2 Servings

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From the Test Kitchen

At the base of this vibrant dish is a hearty bed of nutty farro, arugula, and sweet dates tossed with a sour cherry dijonnaise. You'll top it all with bites of seared chicken and a colorful duo of roasted shallot and watermelon radish.
11-15 PersonalPoints range
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Nutrition

PER SERVING
Calories

640 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Chicken Breast Strips
½ cup Semi-Pearled Farro
1 Watermelon Radish
1 Lemon
1 oz Dried Medjool Dates
1 Tbsp Dijonnaise
1 Tbsp Honey
1 Tbsp Sour Cherry Spread
2 Tbsps Roasted Sunflower Seeds
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
1 Shallot
4 oz Arugula

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the radish, then medium dice. Peel the shallot; quarter lengthwise. Pit and roughly chop the dates. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Add the honey (kneading the packet before opening) and 1 tablespoon of water. In a separate bowl, combine the sour cherry spread and dijionaise.

2 Cook & dress the farro

Add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

3 Roast the vegetables

Meanwhile, transfer the diced radish and quartered shallot to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

4 Cook the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned on all sides. Add the lemon-honey mixture (carefully, as the liquid may splatter). Cook, stirring frequently and spooning the mixture over the chicken, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat.

5 Finish the farro & serve your dish

To the pot of cooked farro, add the arugula, chopped dates, and sour cherry dijonnaise; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the roasted vegetables and cooked chicken. Garnish with the sunflower seeds. Enjoy!