Seared Chicken over Vegetable Farro with Lemon-Dijon Sauce

Seared Chicken over Vegetable Farro

with Lemon-Dijon Sauce

35 MIN
7 SmartPoints®
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

To top a bed of hearty farro (studded with a sweet combo of carrots, beets, and currants), we’re finishing our chicken in the pan by basting it with rich, savory bone broth, then topping it all with a bright, creamy mustard sauce.

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

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    500 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 over Vegetable Farro with Lemon-Dijon Sauce
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ½ cup Semi-Pearled Farro
  • 2 Scallions
  • 6 oz Carrots
  • 1 Lemon
  • 4 oz Cooked Beets
  • 2 Tbsps Dried Currants
  • 2 Tbsps Fromage Blanc
  • 1 Tbsp Whole Grain Dijon Mustard
  • ⅓ cup Chicken Bone Broth
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the farro:
1 Cook the farro:

Fill a medium pot 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. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm. 

Prepare the ingredients:
2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter and deseed the lemon. On a paper towel-lined cutting board, small dice the beets. Place in a bowl; add the juice of 2 lemon wedges and season with salt and pepper. Place the currants in a separate bowl; add 1 tablespoon of hot water. Set aside to rehydrate. 

Cook the chicken:
3 Cook the chicken:

While the currants rehydrate, 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 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes, or until lightly browned. Flip and cook 3 minutes. Add the broth. Cook, occasionally spooning the broth over the chicken, 3 to 4 minutes, or until most of the liquid has cooked off and the chicken is cooked through. Leaving any remaining liquid and browned bits (or fond) in the pan, transfer the cooked chicken to a cutting board. 

Cook the carrots:
4 Cook the carrots:

Add 1/2 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced carrots in an even layer; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off. Turn off the heat. 

Finish & serve your dish:
5 Finish & serve your dish:

To make the sauce, in a bowl, combine the fromage blanc, mustard, and the juice of the remaining lemon wedges; season with salt and pepper. To the pot of cooked farro, add the seasoned beets, cooked carrots, and rehydrated currants (including the liquid). 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 and sauce. Garnish with the sliced green tops of the scallions. Enjoy! 

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered

Seared Chicken over Vegetable Farro

Cook the farro:
1 Cook the farro:

Fill a medium pot 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. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm. 

2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter and deseed the lemon. On a paper towel-lined cutting board, small dice the beets. Place in a bowl; add the juice of 2 lemon wedges and season with salt and pepper. Place the currants in a separate bowl; add 1 tablespoon of hot water. Set aside to rehydrate. 

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

While the currants rehydrate, 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 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes, or until lightly browned. Flip and cook 3 minutes. Add the broth. Cook, occasionally spooning the broth over the chicken, 3 to 4 minutes, or until most of the liquid has cooked off and the chicken is cooked through. Leaving any remaining liquid and browned bits (or fond) in the pan, transfer the cooked chicken to a cutting board. 

4 Cook the carrots:

Add 1/2 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced carrots in an even layer; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off. Turn off the heat. 

Cook the carrots:
Finish & serve your dish:
5 Finish & serve your dish:

To make the sauce, in a bowl, combine the fromage blanc, mustard, and the juice of the remaining lemon wedges; season with salt and pepper. To the pot of cooked farro, add the seasoned beets, cooked carrots, and rehydrated currants (including the liquid). 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 and sauce. Garnish with the sliced green tops of the scallions. Enjoy! 

Browse Steps
1 of 5