Lime & Date Chicken with Vegetable Farro

Lime & Date Chicken

with Vegetable Farro

35 MIN
+$2.95/serving 2 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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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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  • with Boneless Chicken Breast Pieces
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  • with Beyond Chicken® Tenders
    includes 8 oz Plant-Based Beyond Chicken® Breaded Tenders
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  • with Beyond Chicken® Tenders

    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.
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    Dietary Information Wellness

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

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      790 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Lime & Date Chicken with Vegetable Farro
    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
    Cook the farro
    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. 

    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, finely grate the lime to get 1 teaspoon. Quarter the lime.

    Marinate the cucumbers
    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.

    Cook the carrots & finish the farro
    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. 

    Bake the tenders
    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®

    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 baked tenders, 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

    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.

    Prepare the ingredients
    Marinate the cucumbers
    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. 

    Cook the carrots & finish the farro
    Bake the tenders
    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!

    Season the labneh & serve your dish
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