Honey-Chipotle Chicken with Vegetable Farro

Honey-Chipotle Chicken

with Vegetable Farro

40 MIN
2 Servings
Wellness at Blue Apron
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Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
  • with Chicken Breasts

    From the Test Kitchen

    In this dish, simply seared chicken gets irresistibly sweet-hot flavor from a bold, Mexican-style combo of honey, lime juice, and fiery chipotle paste—delightfully tempered by a drizzle of sour cream brightened with fresh lime zest. We’re bringing it all together over a hearty bed of farro mixed with sautéed poblano pepper and juicy fresh tomatoes.
    7-10 PersonalPoints range per serving
    To learn more about WW's Points program, 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 PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.

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    Wellness Details Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    WW Recommended Carb Conscious 600 Calories Or Less
    • Nutrition
    • Calories
      480 Cals (est.)
    Honey-Chipotle Chicken with Vegetable Farro
    • 2 Boneless, Skinless Chicken Breasts
    • ½ cup Semi-Pearled Farro
    • 1 Lime
    • 1 Poblano Pepper
    • 4 oz Grape Tomatoes
    • 2 cloves Garlic
    • 2 tsps Chipotle Chile Paste
    • ¼ cup Sour Cream
    • 2 tsps Honey

    Tips from Home Chefs

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    Cook the farro
    1 Cook the farro

    Remove the honey from the refrigerator to bring to room temperature. 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.

    2 Prepare the ingredients & make the honey-chipotle sauce

    Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a large bowl and season with salt and pepper. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream and lime zest; season with salt and pepper. In a separate bowl, whisk together the honey (kneading the packet before opening), the juice of 2 lime wedges, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

    Prepare the ingredients & make the honey-chipotle sauce
    Cook the chicken
    3 Cook the chicken

    Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Loosely cover with foil to keep warm. 

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    4 Cook the pepper

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the bowl of seasoned tomatoes.

    Cook the pepper
    Finish & serve your dish
    5 Finish & serve your dish

    To the bowl of cooked pepper and tomatoes, add the cooked farro, the juice of the remaining lime wedges, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished farro topped with the sliced chicken, honey-chipotle sauce, and lime sour cream. Enjoy!

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