Seared Chicken & Farro Salad with Roasted Apple & Brussels Sprouts

Seared Chicken & Farro Salad

with Roasted Apple & Brussels Sprouts

35 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

To serve over simply seared chicken, we’re making a savory sauce that highlights whole grain mustard and rich demi-glace. It perfectly complements a hearty bed of nutty farro tossed with sweet currants, roasted brussels sprouts and apple, and crumbles of creamy goat cheese.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Seared Chicken & Farro Salad with Roasted Apple & Brussels Sprouts
Title
time-saving
tips & techniques
Farro
How to Cook Your Grains "Pasta" Style
How To: Prepare Brussels Sprouts
Brussels Sprouts
Apple
Apple Cider Vinegar
Goat Cheese
Dried Currants
Chicken Demi-Glace
Whole Grain Mustard
How To: Take the Bite out of Shallots
Shallot
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Core and medium dice the apple. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel and finely chop the shallot. In a bowl, combine the mustard, demi-glace, vinegar, and 1/4 cup of water. 

Cook the farro:
2 Cook the farro:

Add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the currants and a drizzle of olive oil; stir to combine. Cover to keep warm.

Roast the apple & brussels sprouts:
3 Roast the apple & brussels sprouts:

While the farro cooks, place the diced apple and halved brussels sprouts on a sheet pan. Drizzle with 2 tablespoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Cook the chicken:
4 Cook the chicken:

While the apple and brussels sprouts roast, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer the cooked chicken to a cutting board.

Finish the sauce:
5 Finish the sauce:

To the pan of reserved fond, add 1 tablespoon of olive oil; heat on medium-high until hot. Add the chopped shallot; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until combined and slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

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

To the pot of cooked farro, add the roasted apple and brussels sprouts and cheese (crumbling before adding). 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 the chicken with the finished sauce. Enjoy! 

Tips from Home Chefs

Get Plans

Seared Chicken & Farro Salad

Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Core and medium dice the apple. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel and finely chop the shallot. In a bowl, combine the mustard, demi-glace, vinegar, and 1/4 cup of water. 

2 Cook the farro:

Add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the currants and a drizzle of olive oil; stir to combine. Cover to keep warm.

Cook the farro:
Roast the apple & brussels sprouts:
3 Roast the apple & brussels sprouts:

While the farro cooks, place the diced apple and halved brussels sprouts on a sheet pan. Drizzle with 2 tablespoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

4 Cook the chicken:

While the apple and brussels sprouts roast, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer the cooked chicken to a cutting board.

Cook the chicken:
Finish the sauce:
5 Finish the sauce:

To the pan of reserved fond, add 1 tablespoon of olive oil; heat on medium-high until hot. Add the chopped shallot; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until combined and slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

6 Finish the farro & serve your dish:

To the pot of cooked farro, add the roasted apple and brussels sprouts and cheese (crumbling before adding). 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 the chicken with the finished sauce. Enjoy! 

Finish the farro & serve your dish:
Browse Steps
1 of 6