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Chicken over Farro Salad
with Carrots, Dates, & Lemon Mayo
25 minWellness at Blue Apron
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2 Servings
- Est. 690 Cals/serving
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Cooked alongside nutty farro, saffron—a prized spice originally from North Africa—lends a subtle, aromatic lift to spiced chicken served on top. We’re adding roasted carrots and dates to the farro, which lends balance to the chicken’s bold, Spanish-inspired spices, including paprika, coriander, and cinnamon.
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fresh
ingredients
Title
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2 Boneless, Skinless Chicken Breasts
- ½ cup Semi-Pearled Farro
- ¾ lb Carrots
- 1 Lemon
- 2 oz Dried Medjool Dates
- 1 pinch Saffron
- 2 Tbsps Mayonnaise
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1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Cook the farro:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the farro and saffron. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
2
Prepare & roast the carrots:
While the farro cooks, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut into 1-inch pieces. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 17 to 19 minutes, or until tender when pierced with a fork. Remove from the oven.
3
Cook the chicken:
While the carrots roast, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and up to half the spice blend (you will have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board and loosely cover with foil to keep warm.
4
Prepare the remaining ingredients:
While the chicken cooks, pit and roughly chop the dates. Quarter and deseed the lemon. In a bowl, combine the mayonnaise and the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired.
5
Finish the farro & serve your dish:
To the pot of cooked farro, add the roasted carrots, chopped dates, and the juice of the remaining lemon wedges. Drizzle with olive oil and season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished farro topped with the sliced chicken. Drizzle the chicken with the lemon mayo. Enjoy!
1
Cook the farro:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the farro and saffron. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
2
Prepare & roast the carrots:
While the farro cooks, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut into 1-inch pieces. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 17 to 19 minutes, or until tender when pierced with a fork. Remove from the oven.
3
Cook the chicken:
While the carrots roast, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and up to half the spice blend (you will have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board and loosely cover with foil to keep warm.
4
Prepare the remaining ingredients:
While the chicken cooks, pit and roughly chop the dates. Quarter and deseed the lemon. In a bowl, combine the mayonnaise and the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired.
5
Finish the farro & serve your dish:
To the pot of cooked farro, add the roasted carrots, chopped dates, and the juice of the remaining lemon wedges. Drizzle with olive oil and season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished farro topped with the sliced chicken. Drizzle the chicken with the lemon mayo. Enjoy!
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