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Lime & Fig Chicken
with Creamy Vegetable Farro
35 MIN
2 Servings
From the Test Kitchen
This flavorful dish highlights a light sauce made from zesty lime and dried Turkish figs, whose sweetness perfectly tempers the bold, smoky spices on our chicken. We’re serving it over a bed of farro and sautéed carrots, which we’re bringing together with a touch of creamy fromage blanc.
15 green SmartPoints® per serving
13 blue SmartPoints® per serving
9 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.
CLICK FOR RECIPE CARD
Dietary Information
WW Recommended
Diabetes Friendly
Mediterranean Diet
-
NutritionPER SERVING
-
Calories670 Cals (est.)
Blue Apron, a proud supporter of
fresh
ingredients
Title
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10 oz Chopped Chicken Breast
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½ cup Semi-Pearled Farro
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1 Lime
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1 Persian Cucumber
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6 oz Carrots
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1 Red Onion
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2 cloves Garlic
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2 Dried Turkish Figs
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2 tsps Honey
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1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
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1 Tbsp Red Wine Vinegar
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2 Tbsps Fromage Blanc
time-saving
tips & techniques
step-by-step
instructions
1
Cook the farro:
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients:
Meanwhile, wash and dry the fresh produce. Large dice the figs. Place in a medium heatproof bowl; add 1/2 cup of hot water. Set aside to rehydrate at least 10 minutes. Small dice the cucumber. Halve, peel, and small dice the onion. Peel the carrots and thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Quarter the lime.
3
Marinate the cucumber:
In a medium bowl, whisk together the honey (kneading the packet before opening) and half the vinegar until combined. Add the diced cucumber and 1/4 of the diced onion. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.
4
Cook the carrots:
Meanwhile, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the sliced carrots and remaining diced onion; season with salt and pepper. Cook, stirring frequently, 6 to 8 minutes, or until softened. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until softened. Add the remaining vinegar and stir to combine. Transfer to the pot of cooked farro; stir to combine. Wipe out the pan.
5
Cook the chicken & make the sauce:
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 thoroughly coat. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the rehydrated figs (including the liquid). Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is cooked through and the liquid is thickened. Turn off the heat. Stir in the lime zest and the juice of 2 lime wedges.
6
Finish the farro & serve your dish:
To the pot of cooked farro and carrots, add the fromage blanc and 1/2 teaspoon of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked chicken (including any sauce from the pan) over the finished farro. Top with the marinated cucumber (including any liquid). Serve the remaining lime wedges on the side. Enjoy!
1
Cook the farro:
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients:
Meanwhile, wash and dry the fresh produce. Large dice the figs. Place in a medium heatproof bowl; add 1/2 cup of hot water. Set aside to rehydrate at least 10 minutes. Small dice the cucumber. Halve, peel, and small dice the onion. Peel the carrots and thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Quarter the lime.
3
Marinate the cucumber:
In a medium bowl, whisk together the honey (kneading the packet before opening) and half the vinegar until combined. Add the diced cucumber and 1/4 of the diced onion. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.
4
Cook the carrots:
Meanwhile, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the sliced carrots and remaining diced onion; season with salt and pepper. Cook, stirring frequently, 6 to 8 minutes, or until softened. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until softened. Add the remaining vinegar and stir to combine. Transfer to the pot of cooked farro; stir to combine. Wipe out the pan.
5
Cook the chicken & make the sauce:
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 thoroughly coat. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the rehydrated figs (including the liquid). Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is cooked through and the liquid is thickened. Turn off the heat. Stir in the lime zest and the juice of 2 lime wedges.
6
Finish the farro & serve your dish:
To the pot of cooked farro and carrots, add the fromage blanc and 1/2 teaspoon of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked chicken (including any sauce from the pan) over the finished farro. Top with the marinated cucumber (including any liquid). Serve the remaining lime wedges on the side. Enjoy!
Tips from Home Chefs