Dukkah-Spiced Chicken & Orange Salsa

with Brussels Sprout & Spinach Farro

45 MIN

4 Servings

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From the Test Kitchen

For warming, savory flavor, we’re coating chicken in vibrant dukkah (an Egyptian-style blend of herbs and spices, which is perfectly contrasted by our bright salsa. We’re serving it all alongside a hearty farro salad studded with tender sautéed brussels sprouts and verdant spinach.
12 green SmartPoints® per serving
9 blue SmartPoints® per serving
5 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.
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Nutrition

PER SERVING
Calories

530 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
1 cup Semi-Pearled Farro
3 oz Baby Spinach
1 Navel Orange
½ lb Brussels Sprouts
1 Shallot
2 Tbsps Roasted Pistachios
2 Tbsps Rice Vinegar
1 Tbsp Red Harissa Paste
1 Tbsp Dukkah Seasoning (Za'atar, Ground Coriander, Ground Fennel Seeds, Ground Cumin & Black Sesame Seeds)
2 Persian Cucumbers Or Beets

step-by-step

instructions

Cook Along

1 Cook the farro & wilt the spinach:

Wash and dry the fresh produce. 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 the spinach and 2 tablespoons of olive oil; season with salt and pepper. Stir until combined and the spinach is slightly wilted. Cover to keep warm.

2 Prepare the ingredients & make the orange salsa:

Meanwhile, 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 combine. If you received beets, on a paper towel-lined cutting board, small dice. If you received cucumbers, small dice. In a bowl, combine the diced beets or cucumbers, 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 large 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 6 minutes, or until browned. Add the sliced shallot and season with salt and pepper. Cook, stirring occasionally, 2 to 3 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 vegetables 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 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 the farro & serve your dish:

To the pot of cooked farro and spinach, add the cooked brussels sprouts and marinated beets or cucumbers (discarding any liquid). 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!