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Seared Chicken & Honey-Chipotle Sauce
with Vegetables & Farro
35 MIN
2 Servings
From the Test Kitchen
Simply seared chicken gets irresistibly sweet-hot flavor from a bold, Mexican-style combo of honey, lime juice, and fiery chipotle paste—delightfully tempered by a drizzle of sour cream brightened with fresh lime zest.
14 green SmartPoints® per serving
12 blue SmartPoints® per serving
7 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
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Wellness Details
WW Recommended
600 Calories Or Less
-
NutritionPER SERVING
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Calories530 Cals (est.)
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fresh
ingredients
Title
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2 Boneless, Skinless Chicken Breasts
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½ cup Semi-Pearled Farro
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1 Lime
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4 oz Grape Tomatoes
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1 Poblano Pepper
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2 cloves Garlic
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2 tsps Chipotle Chile Paste
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¼ cup Sour Cream
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4 tsps Honey
time-saving
tips & techniques
step-by-step
instructions
1
Cook the farro
Remove the honey from the refrigerator to bring to room temperature. 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 and cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly.
2
Cook the chicken
Meanwhile, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon 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 to a cutting board. Cover with foil to keep warm.
*An instant-read thermometer should register 165°F.
3
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a large bowl and season with salt and pepper. Zest the lime to get 1 teaspoon (or use the small side of a box grater). Quarter the lime. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream and lime zest; season with salt and pepper. In a separate bowl, whisk together the honey (kneading the packet before opening), the juice of 2 lime wedges, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.
4
Cook the pepper
In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the bowl of seasoned tomatoes.
5
Finish & serve your dish
To the bowl of cooked pepper and tomatoes, add the cooked farro, the juice of the remaining lime wedges, and 1 teaspoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished farro topped with the sliced chicken, honey-chipotle sauce, and lime sour cream. Enjoy!
1
Cook the farro
Remove the honey from the refrigerator to bring to room temperature. 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 and cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly.
2
Cook the chicken
Meanwhile, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon 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 to a cutting board. Cover with foil to keep warm.
*An instant-read thermometer should register 165°F.
3
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a large bowl and season with salt and pepper. Zest the lime to get 1 teaspoon (or use the small side of a box grater). Quarter the lime. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream and lime zest; season with salt and pepper. In a separate bowl, whisk together the honey (kneading the packet before opening), the juice of 2 lime wedges, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.
4
Cook the pepper
In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the bowl of seasoned tomatoes.
5
Finish & serve your dish
To the bowl of cooked pepper and tomatoes, add the cooked farro, the juice of the remaining lime wedges, and 1 teaspoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished farro topped with the sliced chicken, honey-chipotle sauce, and lime sour cream. Enjoy!
Tips from Home Chefs
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