45g of Protein

Pomegranate & Fig Glazed Chicken

with Roasted Vegetable Farro & Feta Cheese

40 MIN

2 Servings

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with Chicken Breasts

From the Test Kitchen

In this dish, you’ll make a fruity, tangy pan sauce featuring our pomegranate sauce, fig spread, vinegar, butter, and the reserved fond from our chicken breasts. It's all complete with a hearty side of roasted carrots and onion.

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Dietary Information

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

45g Of Protein

Nutrition

PER SERVING
Calories

620 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Skinless Chicken Breasts
½ cup Semi-Pearled Farro
1 Red Onion
½ oz Pickled Peppadew Peppers
6 oz Carrots
2 oz Feta Cheese
1 Tbsp Pomegranate Syrup
1 Tbsp Sherry Vinegar
1 Tbsp Fig Spread
½ oz Salted Butter

step-by-step

instructions

Cook Along

1 Prepare the ingredients & roast the vegetables

Preheat the oven to 450°F. Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Wash and dry the fresh produce. Halve and peel the onion(s); cut into 1-inch-wide-wedges, keeping the layers intact. Peel the carrots. Halve lengthwise, then cut crosswise into 1-inch pieces. Place the onion wedges and carrot pieces on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Cook the farro

Meanwhile, add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

3 Prepare the peppers & start the sauce

Meanwhile, roughly chop the peppers. In a bowl, whisk together the vinegar, fig spread, pomegranate syrup, and 2 tablespoons of water (or 4 tablespoons for 4 servings); season with salt and pepper.

4 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, slice the cooked chicken crosswise.

The USDA recommends a minimum safe cooking temperature of 165°F for chicken

5 Finish the sauce

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook on medium-high, stirring constantly and scraping up any fond, 2 to 3 minutes, or until slightly thickened. (For a thicker consistency, continue cooking the sauce. For a thinner consistency, add 1 tablespoon of water at a time to loosen). Turn off the heat. Stir in the butter until melted and combined.

6 Finish the farro & serve your dish

To pot of cooked farro, add the roasted vegetables, feta (crumbling before adding), chopped peppers, and drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the sliced chicken and finished sauce. Enjoy!

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