We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Greek Chicken & Farro Salad
with Lemon-Oregano Dressing
30 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 590 Cals/serving
-
View All
DownloadPlease 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.
In this vibrant dish, simply seared chicken is elevated by a coating of bold, earthy oregano and a bed of nutty farro studded with juicy tomatoes, crunchy radishes, and briny olives. It’s all finished with a garnish of crumbly feta cheese for pleasantly tangy flavor in each bite.
Get Cooking
fresh
ingredients
Title
-
2 Boneless, Skinless Chicken Breasts
- ½ cup Semi-Pearled Farro
- 4 oz Grape Or Cherry Tomatoes
- 3 oz Radishes
- 1 Lemon
- 1½ oz Feta Cheese
- 1 clove Garlic
- 1 oz Pitted Niçoise Olives
- 1 tsp Whole Dried Oregano
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Cook the farro:
Fill a medium pot with water; add a pinch of salt. 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
Cook the chicken:
While the farro cooks, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and half the oregano. 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.
3
Prepare the remaining ingredients:
While the chicken cooks, wash and dry the fresh produce. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the tomatoes. Halve the radishes lengthwise, then thinly slice crosswise. Roughly chop the olives.
4
Make the dressing:
In a bowl, combine the lemon juice, remaining oregano, 2 teaspoons of olive oil, and as much of the garlic paste as you’d like; season with salt and pepper.
5
Finish the farro & serve your dish:
To the pot of cooked farro, add the halved tomatoes, sliced radishes, chopped olives, and half the dressing. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished farro. Top with the remaining dressing and cheese (crumbling before adding). Enjoy!
1
Cook the farro:
Fill a medium pot with water; add a pinch of salt. 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
Cook the chicken:
While the farro cooks, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and half the oregano. 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.
3
Prepare the remaining ingredients:
While the chicken cooks, wash and dry the fresh produce. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the tomatoes. Halve the radishes lengthwise, then thinly slice crosswise. Roughly chop the olives.
4
Make the dressing:
In a bowl, combine the lemon juice, remaining oregano, 2 teaspoons of olive oil, and as much of the garlic paste as you’d like; season with salt and pepper.
5
Finish the farro & serve your dish:
To the pot of cooked farro, add the halved tomatoes, sliced radishes, chopped olives, and half the dressing. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished farro. Top with the remaining dressing and cheese (crumbling before adding). Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered