Indian-Style Baked Chicken with Cabbage, Poblano Pepper, & Farro

Indian-Style Baked Chicken

with Cabbage, Poblano Pepper, & Farro

45 MIN
8 SmartPoints®
2 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

Inspired by the bold flavors of tandoori chicken, this dish highlights a tangy, sweet, and spicy combo of yogurt and savory tomato chutney that we’re using to marinate our chicken. For cooling contrast, we’re also mixing a bit more of the yogurt with fresh lime juice to dollop on top just before serving.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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  • Nutrition
    PER SERVING
  • Calories
    520 Cals (est.)
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fresh
ingredients
Indian-Style Baked Chicken with Cabbage, Poblano Pepper, & Farro
Title
time-saving
tips & techniques
Farro
Cabbage
Lime
How To: Safely Cut Round Vegetables
Greek Yogurt
Poblano Pepper
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the farro:
1 Cook the farro:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 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. Cover to keep warm. 

Marinate the chicken:
2 Marinate the chicken:

While the farro cooks, to make the marinade, combine the tomato chutney and half the yogurt in a large bowl. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the bowl of marinade; turn to coat. Set aside to marinate, turning occasionally, at least 10 minutes.

Prepare the ingredients:
3 Prepare the ingredients:

While the chicken marinates, wash and dry the fresh produce. Cut out and discard the core of the cabbage; medium dice the leaves. Quarter the lime. To make the sauce, in a bowl, combine the remaining yogurt, the juice of 1 lime wedge, and 2 teaspoons of water. Taste, then season with salt and pepper if desired. Cut off and discard the stem of the pepper; remove the core, then medium dice. Thoroughly wash your hands immediately after handling.

Roast the vegetables & chicken:
4 Roast the vegetables & chicken:

Line a sheet pan with foil. Place the diced cabbage and pepper on the foil. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Bake the vegetables 5 minutes. Leaving the oven on, remove from the oven. Letting any excess marinade drip off, carefully transfer the marinated chicken to the other side of the sheet pan of partially baked vegetables. Bake 19 to 21 minutes, or until the vegetables are tender when pierced with a fork and the chicken is cooked through. Remove from the oven. 

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

To the pot of cooked farro, add the baked vegetables, 1 teaspoon of olive oil, and the juice of 1 lime wedge. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the baked chicken and sauce. Garnish with the remaining lime wedges. Enjoy!

Tips from Home Chefs

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Indian-Style Baked Chicken

Cook the farro:
1 Cook the farro:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 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. Cover to keep warm. 

2 Marinate the chicken:

While the farro cooks, to make the marinade, combine the tomato chutney and half the yogurt in a large bowl. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the bowl of marinade; turn to coat. Set aside to marinate, turning occasionally, at least 10 minutes.

Marinate the chicken:
Prepare the ingredients:
3 Prepare the ingredients:

While the chicken marinates, wash and dry the fresh produce. Cut out and discard the core of the cabbage; medium dice the leaves. Quarter the lime. To make the sauce, in a bowl, combine the remaining yogurt, the juice of 1 lime wedge, and 2 teaspoons of water. Taste, then season with salt and pepper if desired. Cut off and discard the stem of the pepper; remove the core, then medium dice. Thoroughly wash your hands immediately after handling.

4 Roast the vegetables & chicken:

Line a sheet pan with foil. Place the diced cabbage and pepper on the foil. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Bake the vegetables 5 minutes. Leaving the oven on, remove from the oven. Letting any excess marinade drip off, carefully transfer the marinated chicken to the other side of the sheet pan of partially baked vegetables. Bake 19 to 21 minutes, or until the vegetables are tender when pierced with a fork and the chicken is cooked through. Remove from the oven. 

Roast the vegetables & chicken:
Finish the farro & serve your dish:
5 Finish the farro & serve your dish:

To the pot of cooked farro, add the baked vegetables, 1 teaspoon of olive oil, and the juice of 1 lime wedge. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the baked chicken and sauce. Garnish with the remaining lime wedges. Enjoy!

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