Lime-Honey Chicken & Farro Bowl with Sweet Corn & Poblano Pepper
600 Calories or Less

Lime-Honey Chicken & Farro Bowl

with Sweet Corn & Poblano Pepper

30 MIN
+$5.99/serving 2 Servings
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600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Salmon

    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 sour cream.

    Get Cooking

    Dietary Information Wellness

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

    • Nutrition
    • Calories
      660 Cals (est.)
    Lime-Honey Chicken & Farro Bowl with Sweet Corn & Poblano Pepper
    • 2 Skin-On Salmon Fillets
    • ½ cup Semi-Pearled Farro
    • 2 ears Of Corn
    • 1 Lime
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • 2 Scallions
    • 1 Poblano Pepper
    • 2 tsps Honey
    • ¼ cup Sour Cream

    Tips from Home Chefs

    Cook the farro
    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 & 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, finely grate 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, 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 a drizzle 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 salmon

    Pat the fish dry with paper towels; season with salt, pepper, and enough of the spice blend to coat on both sides (you may have extra). In the same pan, heat a drizzle of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the fish, 1 to 2 minutes, or until coated and cooked through.* Turn off the heat. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Cook & glaze the salmon
    Make the lime sour cream & serve your dish
    5 Make the lime sour cream & serve your dish

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

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