Greek Chicken & Farro with Roasted Vegetables & Lemon-Yogurt Dressing

Greek Chicken & Farro

with Roasted Vegetables & Lemon-Yogurt Dressing

25 MIN
$12.94/serving 2 Servings
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  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
    Wellness
  • with Shrimp
    includes 10 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
  • with Shrimp

    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.
    9 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

    WW Recommended 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      510 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Greek Chicken & Farro with Roasted Vegetables & Lemon-Yogurt Dressing
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ cup Semi-Pearled Farro
    • 6 oz Carrots
    • ½ cup Plain Nonfat Greek Yogurt
    • 1 Yellow Onion
    • 4 oz Grape Tomatoes
    • 2 Tbsps Dried Currants
    • 1 oz Sliced Roasted Red Peppers
    • 1 tsp Whole Dried Oregano
    • 2 Tbsps Sliced Roasted Almonds
    • 1 Meyer Lemon
    time-saving
    tips & techniques
    Cook the farro
    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.

    Prepare & roast the vegetables
    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.

    Prepare the remaining ingredients & make the dressing
    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.

    Cook the shrimp
    4 Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails, if desired). Place in a bowl and 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 shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. Add the halved tomatoes. Cook, stirring occasionally, 3 to 4 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. 

    Finish the farro & serve your dish
    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 shrimp and tomatoes over the finished farro. Drizzle with the dressing. Enjoy! 

    Tips from Home Chefs

    Cook the farro
    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.

    Prepare & roast the vegetables
    Prepare the remaining ingredients & make the dressing
    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 shrimp

    Pat the shrimp dry with paper towels (remove the tails, if desired). Place in a bowl and 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 shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. Add the halved tomatoes. Cook, stirring occasionally, 3 to 4 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. 

    Cook the shrimp
    Finish the farro & serve your dish
    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 shrimp and tomatoes over the finished farro. Drizzle with the dressing. Enjoy! 

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