Lime-Honey Chicken & Farro Bowl with Sweet Corn & Poblano Pepper

Lime-Honey Chicken & Farro Bowl

with Sweet Corn & Poblano Pepper

30 MIN
2 Servings
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    From the Test Kitchen

    In this vibrant dish, simply seared chicken is elevated by a zesty-sweet glaze of honey and lime, which we're spooning over the chicken as it cooks. It's all served over a hearty bed of farro––finished with lime zest for even more bright flavor––and topped with a cooling, creamy guacamole.
    17 green SmartPoints® per serving
    11 blue SmartPoints® per serving
    7 purple SmartPoints® per serving
    To learn more about WW and SmartPoints® visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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    Wellness Details Wellness

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

    WW™ Approved
    • Nutrition
      PER SERVING
    • Calories
      660 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Lime-Honey Chicken & Farro Bowl with Sweet Corn & Poblano Pepper
    Title
    • 10 oz Chicken Breast Strips
    • ½ cup Semi-Pearled Farro
    • 2 ears Of Corn
    • 1 Lime
    • 1 Poblano Pepper
    • 2 Scallions
    • ¼ cup Guacamole
    • ¼ cup Sour Cream
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • 2 tsps Honey
    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 & make the glaze
    2 Prepare the ingredients & make the glaze

    Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Remove any husks and silks from the corn; cut the kernels off the cobs. Using a zester or the small side of a box grater, zest the lime to get 1 teaspoon. Quarter the lime. Cut off and discard the stem of the pepper; halve lengthwise. Remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling. In a bowl, combine the honey (kneading the packet before opening), the juice of 2 lime wedges, and 2 tablespoons of water. Season with salt and pepper.

    Cook the vegetables
    3 Cook the vegetables

    In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions, corn kernels, and diced pepper in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked farro; add the lime zest and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

    Cook & glaze the chicken
    4 Cook & glaze the chicken

    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 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat.

    Finish & serve your dish
    5 Finish & serve your dish

    Meanwhile, in a bowl, combine the guacamole and sour cream. Season with salt and pepper. Serve the finished farro topped with the glazed chicken (including any glaze from the pan), creamy guacamole, and sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy!

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    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 & make the glaze

    Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Remove any husks and silks from the corn; cut the kernels off the cobs. Using a zester or the small side of a box grater, zest the lime to get 1 teaspoon. Quarter the lime. Cut off and discard the stem of the pepper; halve lengthwise. Remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling. In a bowl, combine the honey (kneading the packet before opening), the juice of 2 lime wedges, and 2 tablespoons of water. Season with salt and pepper.

    Prepare the ingredients & make the glaze
    Cook the vegetables
    3 Cook the vegetables

    In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions, corn kernels, and diced pepper in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked farro; add the lime zest and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

    4 Cook & glaze the chicken

    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 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat.

    Cook & glaze the chicken
    Finish & serve your dish
    5 Finish & serve your dish

    Meanwhile, in a bowl, combine the guacamole and sour cream. Season with salt and pepper. Serve the finished farro topped with the glazed chicken (including any glaze from the pan), creamy guacamole, and sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy!

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