Oregano Chicken over Farro with Olives, Feta, &  Lemon-Garlic Dressing

Oregano Chicken over Farro

with Olives, Feta, & Lemon-Garlic Dressing

Group Created with Sketch. 30 min 11 SmartPoints®
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 590 Cals/serving
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This Mediterranean-inspired dish highlights aromatic oregano, which we’re using to coat our chicken before searing it—and to flavor the irresistible lemon dressing that brings together a medley of nutty farro, fresh tomatoes, and crisp radishes.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com




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Cook the farro:
1 Cook the farro:

Fill a medium pot with water; add a pinch of salt. 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. 

Cook the chicken:
2 Cook the chicken:

While the farro cooks, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and half the oregano. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the chicken cooks, wash and dry the fresh produce. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the tomatoes. Halve the radishes lengthwise, then thinly slice crosswise. Roughly chop the olives.

Make the dressing:
4 Make the dressing:

In a bowl, combine the lemon juiceremaining oregano2 teaspoons of olive oil, and as much of the garlic paste as you’d like; season with salt and pepper.

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

To the pot of cooked farro, add the halved tomatoes, sliced radishes, chopped olives, and half the dressing. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished farro. Top with the remaining dressing and cheese (crumbling before adding). Enjoy!

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Cook the farro:
1 Cook the farro:

Fill a medium pot with water; add a pinch of salt. 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 Cook the chicken:

While the farro cooks, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and half the oregano. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.

Cook the chicken:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the chicken cooks, wash and dry the fresh produce. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the tomatoes. Halve the radishes lengthwise, then thinly slice crosswise. Roughly chop the olives.

4 Make the dressing:

In a bowl, combine the lemon juiceremaining oregano2 teaspoons of olive oil, and as much of the garlic paste as you’d like; season with salt and pepper.

Make the dressing:
Finish the farro & serve your dish:
5 Finish the farro & serve your dish:

To the pot of cooked farro, add the halved tomatoes, sliced radishes, chopped olives, and half the dressing. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished farro. Top with the remaining dressing and cheese (crumbling before adding). Enjoy!