Lime & Date Chicken

with Vegetable Farro

35 MIN

+$2.95/serving 2 Servings

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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

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

Vegetarian

Nutrition

PER SERVING
Calories

790 Cals (est.)

View Full Nutrition

fresh

ingredients

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

Cook Along

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!