Chicken & Farro Grain Bowl with Arugula & Roasted Vegetables

Chicken & Farro Grain Bowl

with Arugula & Roasted Vegetables

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
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.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.
CLICK FOR RECIPE CARD

See Plans
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Chicken & Farro Grain Bowl with Arugula & Roasted Vegetables
Title
  • 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
Prepare the ingredients
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.

Cook & dress the farro
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.

Roast the vegetables
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.

Cook the chicken
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.

Finish the farro & serve your dish
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!

Tips from Home Chefs

Prepare the ingredients
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.

Cook & dress the farro
Roast the vegetables
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.

Cook the chicken
Finish the farro & serve your dish
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!

Browse Steps
1 of 5