45g of Protein

Chicken & Goat Cheese Sauce

over Squash & Romesco Farro

40 MIN

2 Servings

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with Chicken Breasts

From the Test Kitchen

Here, seared chicken—coated with aromatic oregano—is served over nutty romesco farro, studded with tender squash and poblano pepper. A drizzle of tangy, creamy goat cheese sauce brings it all together.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories or Less 45g Of Protein Nutritionist's Pick

Nutrition

PER SERVING
Calories

560 Cals (est.)

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fresh

ingredients

2 Boneless, Skinless Chicken Breasts
½ cup Semi-Pearled Farro
1 Delicata Squash
1 Poblano Pepper
1 oz Goat Cheese
3 Tbsps Romesco Sauce (Contains Almonds)
1 tsp Whole Dried Oregano

step-by-step

instructions

Cook Along

1 Prepare & roast the vegetables

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. Line a sheet pan with foil. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Quarter lengthwise, then medium dice. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. Transfer the diced squash and diced pepper to the sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 18 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Cook the farro

Meanwhile, 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 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the oregano. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Transfer to a cutting board.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

4 Finish & serve your dish

To the pot of cooked farro, add the roasted vegetables, romesco sauce, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. In a bowl, whisk together the goat cheese and 1 tablespoon of warm water. Season with salt and pepper. Slice the cooked chicken crosswise. Serve the finished farro topped with the sliced chicken. Drizzle with the goat cheese sauce. Enjoy!

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Chicken & Goat Cheese Sauce