Harissa-Honey Chicken & Farro Bowls with Za'atar Roasted Vegetables, Feta & Tomatoes
Carb Conscious

Harissa-Honey Chicken & Farro Bowls

with Za'atar Roasted Vegetables, Feta & Tomatoes

35 MIN
4 Servings
Wellness at Blue Apron
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From the Test Kitchen

A staple in Middle Eastern and North African cuisines, harissa is a smoky, lightly spicy chile paste that gives the glaze for our seared chicken its bold kick, balanced by a touch of sweet honey. These bowls are perfectly completed with marinated tomatoes and tangy feta, plus sweet roasted delicata squash and a base of hearty farro.
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Dietary Information

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

Carb Conscious 600 Calories or Less
  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
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fresh
ingredients
Harissa-Honey Chicken & Farro Bowls with Za'atar Roasted Vegetables, Feta & Tomatoes
Title
  • 22 oz Chicken Breast Strips
  • 1 Delicata Or Honeynut Squash
  • 1 cup Semi-Pearled Farro
  • 2 oz Feta Cheese
  • 2 Tbsps Dried Currants
  • ½ lb Grape Tomatoes
  • ¼ cup Labneh Cheese
  • 1 Lemon
  • 1 Red Onion
  • 1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
  • 1 oz Pitted Niçoise Olives
  • 1½ Tbsps Red Harissa Paste
  • 2 tsps Honey
  • 1 bunch Parsley
Prepare & roast the vegetables
1 Prepare & roast the vegetables

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. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the ends of the squash. Halve the squash lengthwise; using a spoon, scoop out and discard the pulp and seeds, then cut crosswise into 1/2-inch pieces. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Place the squash pieces and onion wedges on the sheet pan. Drizzle with olive oil and season with salt, pepper, and the za'atar; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the farro
2 Cook the farro

Meanwhile, add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, halve the tomatoes. Halve the lemon crosswise; discard the seeds. Roughly chop the olives. Roughly chop the parsley leaves and stems. In a bowl, combine the halved tomatoes, feta (crumbling before adding), and a drizzle of olive oil; season with salt and pepper. Stir to combine. In a separate bowl, combine the labneh, the juice of 1 lemon half, and 1 tablespoon of water; season with salt and pepper. To make the glaze, in a separate bowl, whisk together the honey, harissa paste, and 2 teaspoons of warm water.

Cook & glaze the chicken
4 Cook & glaze the chicken

Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned. Add the glaze (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the chicken is coated 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 chopped olives, currants, the juice of the remaining lemon half, and a drizzle of olive oil. Stir to combine. Serve the finished farro topped with glazed chicken (including any glaze from the pan), roasted vegetables, and tomato-feta salad. Drizzle with the lemon labneh. Garnish with the chopped parsley. Enjoy!

Tips from Home Chefs

Prepare & roast the vegetables
1 Prepare & roast the vegetables

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. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the ends of the squash. Halve the squash lengthwise; using a spoon, scoop out and discard the pulp and seeds, then cut crosswise into 1/2-inch pieces. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Place the squash pieces and onion wedges on the sheet pan. Drizzle with olive oil and season with salt, pepper, and the za'atar; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Cook the farro

Meanwhile, add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the farro
Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, halve the tomatoes. Halve the lemon crosswise; discard the seeds. Roughly chop the olives. Roughly chop the parsley leaves and stems. In a bowl, combine the halved tomatoes, feta (crumbling before adding), and a drizzle of olive oil; season with salt and pepper. Stir to combine. In a separate bowl, combine the labneh, the juice of 1 lemon half, and 1 tablespoon of water; season with salt and pepper. To make the glaze, in a separate bowl, whisk together the honey, harissa paste, and 2 teaspoons of warm water.

4 Cook & glaze the chicken

Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned. Add the glaze (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the chicken is coated and cooked through. Turn off the heat.

Cook & glaze the chicken
Finish the farro & serve your dish
5 Finish the farro & serve your dish

To the pot of cooked farro, add the chopped olives, currants, the juice of the remaining lemon half, and a drizzle of olive oil. Stir to combine. Serve the finished farro topped with glazed chicken (including any glaze from the pan), roasted vegetables, and tomato-feta salad. Drizzle with the lemon labneh. Garnish with the chopped parsley. Enjoy!

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