Nutritionist's Pick

Honey-Lime Chicken & Farro Bowl

with Sweet Corn & Poblano Pepper

30 MIN

2 Servings

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with Boneless Chicken Breast Pieces

From the Test Kitchen

In this vibrant dish, simply seared chicken is elevated by a zesty-sweet glaze of honey and lime, which we're spooning over the chicken as it cooks. It's all served over a hearty bed of farro––finished with lime zest for even more bright flavor––and topped with a cooling sour cream.
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Dietary Information

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600 Calories or Less Nutritionist's Pick

Nutrition

PER SERVING
Calories

540 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Boneless Chicken Breast Pieces
½ cup Semi-Pearled Farro
2 ears Corn
1 Lime
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
1 Poblano Pepper
2 Scallions
2 tsps Honey
¼ cup Sour Cream

step-by-step

instructions

Cook Along

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 and return to the pot.

2 Prepare the ingredients & make the glaze

Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Remove any husks and silks from the corn; cut the kernels off the cobs. 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 small dice. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the honey, the juice of 2 lime wedges, and 2 tablespoons of water. Season with salt and pepper.

3 Cook the vegetables

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions, corn kernels, and diced pepper in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked farro; add the lime zest and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

4 Cook & glaze the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. In the same pan, 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, 1 to 2 minutes, or until browned. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat.

5 Make the lime sour cream & serve your dish

Meanwhile, in a bowl, combine the sour cream and the juice of the remaining lime wedges. Season with salt and pepper. Serve the finished farro topped with the glazed chicken (including any glaze from the pan), lime sour cream, and sliced green tops of the scallions. Enjoy!

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