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Dukkah-Spiced Chicken & Orange Salsa
with Brussels Sprouts & Farro
40 MIN
2 Servings
From the Test Kitchen
Originally from Egypt, dukkah is a blend of herbs and spices whose warming flavor and crunchy texture creates a flavorful crust on our seared chicken—the perfect complement to a salsa of sweet, fresh orange and roasted pistachios served on top.
16 green SmartPoints® per serving
14 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
-
Calories690 Cals (est.)
View Full Nutrition
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Blue Apron, a proud supporter of
fresh
ingredients
Title
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2 Boneless, Skinless Chicken Breasts
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½ cup Semi-Pearled Farro
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4 oz Brussels Sprouts
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1 Navel Orange
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1 Shallot
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1 Tbsp Apple Cider Vinegar
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1 Tbsp Red Harissa Paste
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2 Tbsps Roasted Pistachios
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1 Tbsp Dukkah Seasoning (Za'atar, Ground Coriander, Ground Fennel Seeds, Ground Cumin & Black Sesame Seeds)
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2 Persian Cucumbers Or Beets
time-saving
tips & techniques
step-by-step
instructions
1
Cook the farro:
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. Add 2 tablespoons of olive oil and season with salt and pepper; stir to combine. Cover to keep warm.
2
Prepare the ingredients & make the orange salsa:
Meanwhile, wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Peel and thinly slice the shallot. Peel and small dice the orange. Roughly chop the pistachios. In a bowl, combine the diced orange, chopped pistachios, and 1 teaspoon of olive oil; season with salt and pepper. Stir to coat. If you received beets, transfer to a paper towel-lined cutting board, then small dice. If you received cucumbers, small dice. Place the diced beets or cucumbers in a bowl. Add the vinegar and 1/2 teaspoon of olive oil; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the harissa paste and 2 tablespoons of water.
3
Cook the brussels sprouts:
While the beets or cucumbers marinate, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the quartered brussels sprouts in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the sliced shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the harissa-water mixture (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the brussels sprouts are coated and the liquid has cooked off. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.
4
Cook the chicken:
Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the enough of the dukkah to coat (you may have extra). In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board.
*An instant-read thermometer should register 165°F.
5
Finish & serve your dish:
To the pot of cooked farro, add the cooked brussels sprouts and marinated beets or cucumbers (including the liquid). 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 and orange salsa. Enjoy!
1
Cook the farro:
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. Add 2 tablespoons of olive oil and season with salt and pepper; stir to combine. Cover to keep warm.
2
Prepare the ingredients & make the orange salsa:
Meanwhile, wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Peel and thinly slice the shallot. Peel and small dice the orange. Roughly chop the pistachios. In a bowl, combine the diced orange, chopped pistachios, and 1 teaspoon of olive oil; season with salt and pepper. Stir to coat. If you received beets, transfer to a paper towel-lined cutting board, then small dice. If you received cucumbers, small dice. Place the diced beets or cucumbers in a bowl. Add the vinegar and 1/2 teaspoon of olive oil; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the harissa paste and 2 tablespoons of water.
3
Cook the brussels sprouts:
While the beets or cucumbers marinate, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the quartered brussels sprouts in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the sliced shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the harissa-water mixture (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the brussels sprouts are coated and the liquid has cooked off. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.
4
Cook the chicken:
Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the enough of the dukkah to coat (you may have extra). In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board.
*An instant-read thermometer should register 165°F.
5
Finish & serve your dish:
To the pot of cooked farro, add the cooked brussels sprouts and marinated beets or cucumbers (including the liquid). 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 and orange salsa. Enjoy!
Tips from Home Chefs