Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Lime & Date Chicken
with Vegetable Farro
35 MIN
+$2.95/serving
2 Servings
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.
CLICK FOR RECIPE CARD
Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
Vegetarian
-
NutritionPER SERVING
-
Calories790 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
8 oz Plant-Based Beyond Chicken® Breaded Tenders
-
½ cup Semi-Pearled Farro
-
1 Lime
-
2 Persian Cucumbers
-
6 oz Carrots
-
1 Red Onion
-
2 Tbsps Red Wine Vinegar
-
1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
-
1 oz Dried Medjool Dates
-
¼ cup Labneh Cheese
-
2 cloves Garlic
-
2 tsps Date Syrup
time-saving
tips & techniques
step-by-step
instructions
1
Cook the farro
Place an oven rack in the center of the oven; preheat to 425°F. 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, finely grate the lime to get 1 teaspoon. Quarter the lime.
3
Marinate the cucumbers
In a medium bowl, whisk together the date syrup 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. Taste, then season with salt and pepper if desired.
4
Cook the carrots & finish the farro
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle 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. Turn off the heat. Transfer to the pot of cooked farro; add the rehydrated dates (discarding the liquid), lime zest, the juice of 2 lime wedges, and 2 teaspoons of olive oil to the pot. Wipe out the pan.
5
Bake the tenders
Line a sheet pan with foil. Place the tenders on the foil; sprinkle with enough of the spice blend to coat (you may have extra). Bake in the oven 7 to 9 minutes, flipping halfway through, or until lightly browned and cooked through.* Remove from the oven and immediately season with salt.
*An instant-read thermometer should register 145°F for Beyond Chicken®
6
Season the labneh & serve your dish
Season the labneh with salt and pepper. Serve the finished farro topped with the baked tenders, marinated cucumbers (discarding any liquid), and seasoned labneh. Serve the remaining lime wedges on the side. Enjoy!
1
Cook the farro
Place an oven rack in the center of the oven; preheat to 425°F. 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, finely grate the lime to get 1 teaspoon. Quarter the lime.
3
Marinate the cucumbers
In a medium bowl, whisk together the date syrup 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. Taste, then season with salt and pepper if desired.
4
Cook the carrots & finish the farro
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle 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. Turn off the heat. Transfer to the pot of cooked farro; add the rehydrated dates (discarding the liquid), lime zest, the juice of 2 lime wedges, and 2 teaspoons of olive oil to the pot. Wipe out the pan.
5
Bake the tenders
Line a sheet pan with foil. Place the tenders on the foil; sprinkle with enough of the spice blend to coat (you may have extra). Bake in the oven 7 to 9 minutes, flipping halfway through, or until lightly browned and cooked through.* Remove from the oven and immediately season with salt.
*An instant-read thermometer should register 145°F for Beyond Chicken®
6
Season the labneh & serve your dish
Season the labneh with salt and pepper. Serve the finished farro topped with the baked tenders, marinated cucumbers (discarding any liquid), and seasoned labneh. Serve the remaining lime wedges on the side. Enjoy!
Tips from Home Chefs