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

Greek-Style Chicken & Farro

with Roasted Vegetables & Lemon-Yogurt Dressing

25 MIN
8 SmartPoints®
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

See Plans
  • Nutrition
    PER SERVING
  • Calories
    520 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Cook the farro:
1 Cook the farro:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 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:

While the farro cooks, 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 1/2 teaspoon 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:

While the vegetables roast, 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 chicken:
4 Cook the chicken:

While the vegetables continue to roast, 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 1/2 teaspoon 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. 

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 chicken 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, then preheat to 450°F. Fill a medium pot 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:

While the farro cooks, 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 1/2 teaspoon 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:

While the vegetables roast, 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:

While the vegetables continue to roast, 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 1/2 teaspoon 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. 

Cook the chicken:
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 chicken and tomatoes over the finished farro. Drizzle with the dressing. Enjoy! 

Browse Steps
1 of 5