Lime & Date Chicken with Vegetable Farro

Lime & Date Chicken

with Vegetable Farro

35 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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From the Test Kitchen

This dish highlights a light sauce made from zesty lime and dried medjool dates, whose exceptional sweetness perfectly tempers the bold, Spanish-style spices on our chicken. We’re serving it over a bed of hearty farro and sweet sautéed carrots, which we’re bringing together with a bit of creamy labneh cheese.
15 green SmartPoints® per serving
13 blue SmartPoints® per serving
8 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 Wellness

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

WW Recommended
  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
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fresh
ingredients
Lime & Date Chicken with Vegetable Farro
Title
  • 10 oz Chopped Chicken Breast
  • ½ cup Semi-Pearled Farro
  • 1 Lime
  • 2 Persian Cucumbers
  • 6 oz Carrots
  • 1 Red Onion
  • 2 cloves Garlic
  • 1 Tbsp Honey
  • 2 Tbsps Red Wine Vinegar
  • 1 oz Dried Medjool Dates
  • ¼ cup Labneh Cheese
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
time-saving
tips & techniques
Cook the farro
1 Cook the farro

Remove the honey from the refrigerator to bring to room temperature. 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.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Pit and roughly chop the dates. Place in a medium bowl; cover with 1/2 cup of hot water. Set aside to rehydrate at least 10 minutes. Small dice the cucumbers. Halve, peel, and small dice the onion. Peel the carrots and thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Using a zester or the small side of a box grater, zest the lime to get 1 teaspoon. Quarter the lime.

Marinate the cucumbers
3 Marinate the cucumbers

In a medium bowl, whisk together the honey (kneading the packet before opening) and vinegar until combined. Add the diced cucumbers and 1/4 of the diced onion. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Cook the carrots & finish the farro
4 Cook the carrots & finish the farro

Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots and remaining diced onion; season with salt and pepper. Cook, stirring frequently, 6 to 8 minutes, or until softened. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until softened. Transfer to the pot of cooked farro; add 2 teaspoons of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

Cook the chicken & make the sauce
5 Cook the chicken & make the sauce

Pat the chicken dry with  paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat. In the same pan, heat 1 tablespoon 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. Add the rehydrated dates, including the liquid (carefully, as it may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the liquid has thickened and the chicken is cooked through. Turn off the heat. Carefully stir in the lime zest and the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. 

Season the labneh & serve your dish
6 Season the labneh & serve your dish

Season the labneh with salt and pepper. Serve the finished farro topped with the cooked chicken and sauce, marinated cucumbers (discarding any liquid), and seasoned labneh. Serve the remaining lime wedges on the side. Enjoy!

Tips from Home Chefs

Cook the farro
1 Cook the farro

Remove the honey from the refrigerator to bring to room temperature. 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.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Pit and roughly chop the dates. Place in a medium bowl; cover with 1/2 cup of hot water. Set aside to rehydrate at least 10 minutes. Small dice the cucumbers. Halve, peel, and small dice the onion. Peel the carrots and thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Using a zester or the small side of a box grater, zest the lime to get 1 teaspoon. Quarter the lime.

Prepare the ingredients
Marinate the cucumbers
3 Marinate the cucumbers

In a medium bowl, whisk together the honey (kneading the packet before opening) and vinegar until combined. Add the diced cucumbers and 1/4 of the diced onion. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. 

4 Cook the carrots & finish the farro

Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots and remaining diced onion; season with salt and pepper. Cook, stirring frequently, 6 to 8 minutes, or until softened. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until softened. Transfer to the pot of cooked farro; add 2 teaspoons of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

Cook the carrots & finish the farro
Cook the chicken & make the sauce
5 Cook the chicken & make the sauce

Pat the chicken dry with  paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat. In the same pan, heat 1 tablespoon 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. Add the rehydrated dates, including the liquid (carefully, as it may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the liquid has thickened and the chicken is cooked through. Turn off the heat. Carefully stir in the lime zest and the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. 

6 Season the labneh & serve your dish

Season the labneh with salt and pepper. Serve the finished farro topped with the cooked chicken and sauce, marinated cucumbers (discarding any liquid), and seasoned labneh. Serve the remaining lime wedges on the side. Enjoy!

Season the labneh & serve your dish
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