Italian Chicken & Farro Bowl

with Pesto

30 MIN

2 Servings

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Keep it 2 Servings

From the Test Kitchen

In this vibrant dish, simply seared chicken is elevated by a coating of fragrant Italian seasoning and a bed of nutty farro tossed with pesto, zucchini, red onion, and olives.
16 green SmartPoints® per serving
14 blue SmartPoints® per serving
9 purple SmartPoints® per serving
To learn more about WW and SmartPoints® 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 SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Dietary Information

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

Carb Conscious

Nutrition

PER SERVING
Calories

720 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Chopped Chicken Breast
½ cup Semi-Pearled Farro
1 Zucchini
2 cloves Garlic
1 Red Onion
1 oz Castelvetrano Olives
2 Tbsps Dried Currants
⅓ cup Basil Pesto
1 Tbsp Verjus Rouge
¼ tsp Crushed Red Pepper Flakes
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

time-saving

tips & techniques

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. Cover to keep warm.

2 Prepare the ingredients

Meanwhile, wash and dry the zucchini; medium dice. Place the currants in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Pit and roughly chop the olives.

3 Cook the chicken

Pat the chicken dry with paper towels; place in a bowl and season with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). Toss to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons 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 vegetables

Drain the rehydrated currants. In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced onion, chopped garlic, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the verjus, chopped olives, and drained currants. Cook, stirring frequently, 30 seconds to 1 minute, or until the vegetables are softened and the liquid has cooked off. Turn off the heat.

5 Finish the farro & serve your dish

To the pot of cooked farro, add the cooked vegetables and pesto; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked chicken. Enjoy!