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Greek Chicken & Farro
with Roasted Vegetables & Lemon-Yogurt Dressing
25 MIN
2 Servings
From the Test Kitchen
In this vibrant dish, simply seared chicken is elevated by a coating of bold, earthy oregano and a bed of nutty farro studded with roasted carrots, onion, and red peppers, sweet currants, and crunchy almonds.
10 green SmartPoints® per serving
7 blue SmartPoints® per serving
3 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
WW Recommended
600 Calories Or Less
-
NutritionPER SERVING
-
Calories600 Cals (est.)
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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.
fresh
ingredients
Title
-
10 oz Chopped Chicken Breast
-
½ cup Semi-Pearled Farro
-
6 oz Carrots
-
4 oz Grape Tomatoes
-
1 Yellow Onion
-
½ cup Plain Nonfat Greek Yogurt
-
2 Tbsps Dried Currants
-
1 oz Sliced Roasted Red Peppers
- 2 Tbsps Sliced Roasted Almonds
-
1 tsp Whole Dried Oregano
-
1 Meyer Lemon
time-saving
tips & techniques
step-by-step
instructions
1
Cook the farro
Place an oven rack in the center of the oven; preheat to 450°F. 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 & roast the vegetables
Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Halve and peel the onion; cut into 1/2-inch-wide wedges, separating the layers. Transfer to a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
3
Prepare the remaining ingredients & make the dressing
Meanwhile, halve the tomatoes. Roughly chop the peppers. Quarter and deseed the lemon. In a bowl, combine the yogurt, the juice of 2 lemon wedges, and 1 tablespoon of water. Taste, then season with salt and pepper if desired.
4
Cook the chicken
Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the oregano. Toss to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons 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 halved tomatoes. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat.
5
Finish the farro & serve your dish
To the pot of cooked farro, add the roasted vegetables, chopped peppers, almonds, currants, and the juice of the remaining lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked chicken and tomatoes over the finished farro. Drizzle with the dressing. Enjoy!
1
Cook the farro
Place an oven rack in the center of the oven; preheat to 450°F. 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 & roast the vegetables
Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Halve and peel the onion; cut into 1/2-inch-wide wedges, separating the layers. Transfer to a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
3
Prepare the remaining ingredients & make the dressing
Meanwhile, halve the tomatoes. Roughly chop the peppers. Quarter and deseed the lemon. In a bowl, combine the yogurt, the juice of 2 lemon wedges, and 1 tablespoon of water. Taste, then season with salt and pepper if desired.
4
Cook the chicken
Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the oregano. Toss to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons 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 halved tomatoes. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat.
5
Finish the farro & serve your dish
To the pot of cooked farro, add the roasted vegetables, chopped peppers, almonds, currants, and the juice of the remaining lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked chicken and tomatoes over the finished farro. Drizzle with the dressing. Enjoy!
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