45g of Protein

Honey Mustard Chicken

with Farro, Arugula & Goat Cheese Salad

45 MIN

4 Servings

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From the Test Kitchen

For this dish, you'll make a hearty farro salad starring sweet corn, shallot, arugula, tomatoes, and creamy goat cheese tossed in a bright lemon dressing. You'll top the salad with simply seared chicken breast finished with a drizzle of tangy honey mustard.
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Dietary Information

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Carb Conscious 45g Of Protein

Nutrition

PER SERVING
Calories

620 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
1 cup Semi-Pearled Farro
2 ears Corn
1 Shallot
½ lb Grape Tomatoes
4 oz Arugula
1 Lemon
2 tsps Honey
1 oz Goat Cheese
1 Tbsp Dijon Mustard
¼ cup Mayonnaise

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. 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. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve, peel, and small dice the shallot. Halve the tomatoes. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. In a separate bowl, combine the mayonnaise, honey, and mustard. Season with salt and pepper; stir to combine.

3 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large 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 vegetables

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Add the diced shallot and halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat.

5 Make the salad & serve your dish

To the bowl of lemon juice, whisk in 1 tablespoon of olive oil; season with salt and pepper. Add the arugula, cooked farro, cooked vegetables, and goat cheese (crumbling before adding); toss to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the salad topped with the sliced chicken and honey mustard. Enjoy!