Mexican Chicken & Farro Bowls with Corn, Cotija & Lime Sour Cream
600 Calories or Less

Mexican Chicken & Farro Bowls

with Corn, Cotija & Lime Sour Cream

35 MIN
+$2.99/serving 4 Servings
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    From the Test Kitchen

    To make a hearty base for juicy chicken, we’re making a warm farro salad that invokes the flavors of esquites––a Mexican street food favorite––by tossing in a traditional combo of fresh sweet corn, tart lime, and creamy mayonnaise.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious 600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      540 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Mexican Chicken & Farro Bowls with Corn, Cotija & Lime Sour Cream
    Title
    • 18 oz Tail-On Shrimp (Peeled & Deveined)
    • 1 cup Semi-Pearled Farro
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • 1 Lime
    • 4 ears Of Corn
    • ¼ cup Mayonnaise
    • ¼ tsp Crushed Red Pepper Flakes
    • ½ cup Sour Cream
    • 2 Scallions
    • 2 Tbsps Grated Cotija Cheese
    • 2 Bell Peppers
    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. 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. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons. Quarter the lime. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then large dice. Remove any husks and silks from the corn; cut the kernels off the cobs. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the diced peppers, corn kernels, and sliced white bottoms of the scallions. In a separate bowl, combine the sour cream and the juice of 2 lime wedges; season with salt and pepper.

    Cook the vegetables
    3 Cook the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepper-corn mixture and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, without stirring, 3 to 4 minutes, or until lightly browned (be careful, as the corn may pop as it cooks); season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off. Transfer to a bowl. Wipe out the pan.

    Cook the shrimp
    4 Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails if desired); place in a bowl. Season with salt, pepper, and the spice blend. Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

    Finish the farro & serve your dish
    5 Finish the farro & serve your dish

    To the pot of cooked farro, add the cooked vegetables, mayonnaise, lime zest, and the juice of the remaining lime wedges; season with salt and pepper. Stir to combine. Serve the finished farro topped with the cooked shrimp and lime sour cream. Garnish with the cotija and sliced green tops of the scallions. Enjoy!

    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. 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. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons. Quarter the lime. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then large dice. Remove any husks and silks from the corn; cut the kernels off the cobs. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the diced peppers, corn kernels, and sliced white bottoms of the scallions. In a separate bowl, combine the sour cream and the juice of 2 lime wedges; season with salt and pepper.

    Prepare the ingredients
    Cook the vegetables
    3 Cook the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepper-corn mixture and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, without stirring, 3 to 4 minutes, or until lightly browned (be careful, as the corn may pop as it cooks); season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off. Transfer to a bowl. Wipe out the pan.

    4 Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails if desired); place in a bowl. Season with salt, pepper, and the spice blend. Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

    Cook the shrimp
    Finish the farro & serve your dish
    5 Finish the farro & serve your dish

    To the pot of cooked farro, add the cooked vegetables, mayonnaise, lime zest, and the juice of the remaining lime wedges; season with salt and pepper. Stir to combine. Serve the finished farro topped with the cooked shrimp and lime sour cream. Garnish with the cotija and sliced green tops of the scallions. Enjoy!

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