Lime & Fig Chicken with Creamy Vegetable Farro

Lime & Fig Chicken

with Creamy Vegetable Farro

35 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
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.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

This flavorful dish highlights a light sauce made from zesty lime and dried Turkish figs, whose exceptional sweetness perfectly tempers the bold, smoky spices on our chicken.
15 green SmartPoints® per serving
13 blue SmartPoints® per serving
9 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.
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  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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fresh
ingredients
Lime & Fig Chicken with Creamy 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
  • 2 Dried Turkish Figs
  • 2 tsps Honey
  • 2 Tbsps Red Wine Vinegar
  • 2 Tbsps Fromage Blanc
  • 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. Large dice the figs. Place in a medium bowl; add 1/2 cup of hot water. Set aside to rehydrate at least 10 minutes. Small dice the cucumber. Halve, peel, and small dice the onion. Peel the carrots and thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Zest the lime to get 1 teaspoon (or use the small side of a box grater). Quarter the lime.

Marinate the cucumber
3 Marinate the cucumber

In a medium bowl, whisk together the honey (kneading the packet before opening) and vinegar until combined. Add the diced cucumber 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
4 Cook the carrots

Meanwhile, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon 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; stir to combine. 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. Carefully add the rehydrated figs (including the liquid). Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is cooked through and the liquid is thickened. Turn off the heat. Stir in the lime zest and the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. 

Finish the farro & serve your dish
6 Finish the farro & serve your dish

To the pot of cooked farro and carrots, add the fromage blanc and 1/2 teaspoon of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked chicken and sauce over the finished farro. Top with the marinated cucumber (discarding any  liquid). 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. Large dice the figs. Place in a medium bowl; add 1/2 cup of hot water. Set aside to rehydrate at least 10 minutes. Small dice the cucumber. Halve, peel, and small dice the onion. Peel the carrots and thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Zest the lime to get 1 teaspoon (or use the small side of a box grater). Quarter the lime.

Prepare the ingredients
Marinate the cucumber
3 Marinate the cucumber

In a medium bowl, whisk together the honey (kneading the packet before opening) and vinegar until combined. Add the diced cucumber 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

Meanwhile, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon 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; stir to combine. Wipe out the pan.

Cook the carrots
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. Carefully add the rehydrated figs (including the liquid). Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is cooked through and the liquid is thickened. Turn off the heat. Stir in the lime zest and the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. 

6 Finish the farro & serve your dish

To the pot of cooked farro and carrots, add the fromage blanc and 1/2 teaspoon of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked chicken and sauce over the finished farro. Top with the marinated cucumber (discarding any  liquid). Serve the remaining lime wedges on the side. Enjoy!

Finish the farro & serve your dish
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