Italian Chicken & Farro Bowl with Pesto

Italian Chicken & Farro Bowl

with Pesto

30 MIN
2 Servings
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    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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    Wellness Details Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    WW™ Approved Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      720 Cals (est.)
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    ingredients
    Italian Chicken & Farro Bowl with Pesto
    Title
    • 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)
    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 and return to the pot. Cover to keep warm. 

    Prepare the ingredients
    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

    Cook the chicken
    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.

    Cook the vegetables
    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.

    Finish the farro & serve your dish
    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!

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    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 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

    Prepare the ingredients
    Cook the chicken
    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.

    Cook the vegetables
    Finish the farro & serve your dish
    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!

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