Mexican Chicken & Lime Sour Cream

with Esquites-Style Farro Salad

35 MIN

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.
10-15 PersonalPoints range per serving
To learn more about WW's Points program, 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 PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Dietary Information

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

Carb Conscious

Nutrition

PER SERVING
Calories

630 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Boneless Chicken Breast Pieces
1 cup Semi-Pearled Farro
4 ears Of Corn
1 Lime
2 Scallions
¼ cup Mayonnaise
½ cup Sour Cream
2 Tbsps Grated Cotija Cheese
¼ tsp Crushed Red Pepper Flakes
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
2 Bell Peppers

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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 chicken

Pat the chicken dry with paper towels; 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 chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

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 chicken and lime sour cream. Garnish with the cheese and sliced green tops of the scallions. Enjoy!

Tips from Home Chefs