Lime & Fig Chicken

with Creamy Vegetable Farro

35 MIN

2 Servings

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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.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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.

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!