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Lime-Honey Chicken & Farro Bowl
with Sweet Corn & Poblano Pepper
30 MIN
+$0.95/serving
2 Servings
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.
16 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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Dietary Information
600 Calories Or Less
-
NutritionPER SERVING
-
Calories590 Cals (est.)
View Full Nutrition
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
10 oz Tail-On Shrimp (Peeled & Deveined)
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2 ears Of Corn
-
½ cup Semi-Pearled Farro
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1 Lime
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1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
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1 Poblano Pepper
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2 Scallions
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¼ cup Sour Cream
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¼ cup Guacamole
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2 tsps Honey
time-saving
tips & techniques
step-by-step
instructions
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.
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 shrimp
Pat the shrimp dry with paper towels (remove the tails, if desired). 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 shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat.
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 shrimp (including any glaze from the pan), creamy guacamole, and sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy!
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.
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 shrimp
Pat the shrimp dry with paper towels (remove the tails, if desired). 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 shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat.
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 shrimp (including any glaze from the pan), creamy guacamole, and sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy!
Tips from Home Chefs