Greek Chicken & Farro

with Roasted Vegetables & Lemon-Yogurt Dressing

25 MIN

+$0.95/serving 2 Servings

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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

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

600 Calories or Less

Nutrition

PER SERVING
Calories

510 Cals (est.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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 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.

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!