600 Calories or Less

Lime & Date Chicken

with Vegetable Farro

35 MIN

2 Servings

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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.
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Dietary Information

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600 Calories or Less

Nutrition

PER SERVING
Calories

560 Cals (est.)

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fresh

ingredients

10 oz Boneless Chicken Breast Pieces
½ cup Semi-Pearled Farro
1 Lime
2 Persian Cucumbers
1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
6 oz Carrots
1 Red Onion
2 Tbsps Red Wine Vinegar
1 oz Dried Medjool Dates
¼ cup Labneh Cheese
2 cloves Garlic
2 tsps Honey

step-by-step

instructions

Cook Along

1 Cook the farro

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 of zest. Quarter the lime.

3 Marinate the cucumbers

In a medium bowl, whisk together the honey 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 a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

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 coat. In the same pan, heat a drizzle 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. Carefully add the rehydrated dates (including the liquid). 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!