Chicken over Farro Salad with Carrots, Dates, & Lemon Mayo

Chicken over Farro Salad

with Carrots, Dates, & Lemon Mayo

25 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
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 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Chicken over Farro Salad with Carrots, Dates, & Lemon Mayo
Title
time-saving
tips & techniques
Cook the farro:
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.  

Prepare & roast the carrots:
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.  

Cook the chicken:
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.  

Prepare the remaining ingredients:
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.

Finish the farro & serve your dish:
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! 

Tips from Home Chefs

Cook the farro:
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.  

Prepare & roast the carrots:
Cook the chicken:
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.

Prepare the remaining ingredients:
Finish the farro & serve your dish:
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! 

Browse Steps
1 of 5