Honey-Chipotle Chicken with Vegetable Farro

Honey-Chipotle Chicken

with Vegetable Farro

35 MIN
2 Servings
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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 dollop of sour cream brightened with fresh lime zest. We’re bringing it all together over a hearty bed of farro mixed with sautéed bell pepper and juicy fresh tomatoes.
8-11 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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Dietary Information

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Carb Conscious 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    490 Cals (est.)
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fresh
ingredients
Honey-Chipotle Chicken with Vegetable Farro
Title
  • 10 oz Boneless Chicken Breast Pieces
  • ½ cup Semi-Pearled Farro
  • 2 tsps Chipotle Chile Paste
  • 1 Lime
  • 4 oz Grape Tomatoes
  • 2 cloves Garlic
  • ¼ cup Sour Cream
  • 2 tsps Honey
  • 3 oz Radishes
  • 1 Bell Pepper
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.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. 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. Halve the radishes lengthwise, then thinly slice crosswise. In a separate bowl, combine the sliced radishes and the juice of 2 lime wedges. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate 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 the remaining 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.

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 in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl. Cover with foil to keep warm.

Cook the pepper
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.

Finish the farro & serve your dish
5 Finish the farro & serve your dish

To the bowl of cooked pepper and tomatoes, add the cooked farro, marinated radishes (including any liquid), and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked chicken, honey-chipotle sauce, and lime sour cream. Enjoy!

Tips from Home Chefs

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

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. 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. Halve the radishes lengthwise, then thinly slice crosswise. In a separate bowl, combine the sliced radishes and the juice of 2 lime wedges. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate 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 the remaining 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
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 in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl. Cover with foil to keep warm.

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 the farro & serve your dish
5 Finish the farro & serve your dish

To the bowl of cooked pepper and tomatoes, add the cooked farro, marinated radishes (including any liquid), and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked chicken, honey-chipotle sauce, and lime sour cream. Enjoy!

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