Honey-Chipotle Chicken with Vegetable Farro
45g of Protein

Honey-Chipotle Chicken

with Vegetable Farro

45 MIN
2 Servings
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  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
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  • 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.
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    Dietary Information

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

    Carb Conscious 600 Calories or Less 45g Of Protein Nutritionist's Pick
    • Nutrition
      PER SERVING
    • Calories
      480 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Honey-Chipotle Chicken with Vegetable Farro
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • ½ cup Semi-Pearled Farro
    • 1 Poblano Pepper
    • 4 oz Grape Tomatoes
    • 2 cloves Garlic
    • 1 Lime
    • 2 tsps Chipotle Chile Paste
    • ¼ cup Sour Cream
    • 2 tsps Honey
    Cook the farro
    1 Cook the farro

    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 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 of zest. 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, 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 sauce
    Cook the chicken
    3 Cook the chicken

    Pat the chicken dry with paper towels; season with salt and pepper on both sides. 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 9 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

    *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 the farro & serve your dish
    5 Finish the farro & 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, sauce, and lime sour cream. Enjoy!

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