Italian-Style Pesto Chicken Bowls with Farro, Almonds & Feta Cheese

Italian-Style Pesto Chicken Bowls

with Farro, Almonds & Feta Cheese

15 MIN
+$2.99/serving 4 Servings
Wellness at Blue Apron
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These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
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Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
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30g Of Protein
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  • with Boneless Chicken Breast Pieces
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  • with Shrimp
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  • with Cooked Pulled Chicken
    includes 20 oz No Added Hormones, Antibiotic-Free Cooked Pulled Chicken
  • with Cooked Pulled Chicken

    From the Test Kitchen

    Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! These hearty grain bowls are bursting with the flare of Italian flavors thanks to our Italian seasoning, basil pesto, red wine vinegar, and more. Garnishes of roasted almonds and feta add welcome crunch and delightful tang.

    See Plans

    Dietary Information

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

    600 Calories or Less
    • Nutrition
    • Calories
      590 Cals (est.)
    Italian-Style Pesto Chicken Bowls with Farro, Almonds & Feta Cheese
    • 20 oz Cooked Pulled Chicken
    • 20 oz Cooked Farro
    • ½ lb Grape Tomatoes
    • 2 oz Sliced Roasted Red Peppers
    • 3 oz Feta Cheese
    • ⅓ cup Basil Pesto
    • 4 Tbsps Sliced Roasted Almonds
    • 4 tsps Honey
    • 2 Tbsps Red Wine Vinegar
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

    Tips from Home Chefs

    Prepare the tomatoes
    1 Prepare the tomatoes

    Wash, dry, and halve the tomatoes.

    2 Cook the chicken & tomatoes

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the pulled chicken, peppers, honey, vinegar (carefully, as the liquid may splatter), and 2 tablespoons of water; season with salt, pepper, and the Italian seasoning. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until combined and the chicken is heated through. Turn off the heat.

    Cook the chicken & tomatoes
    Warm the farro & serve your dish
    3 Warm the farro & serve your dish

    Meanwhile, cut a 1-inch vent in the package of farro. Microwave on high 2 to 3 minutes, or until heated through. Transfer to four serving bowls; drizzle with olive oil and season with salt and pepper. Serve the finished farro topped with the cooked chicken and tomatoes. Drizzle with the pesto. Garnish with the almonds and feta (crumbling before adding). Enjoy!

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