We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Seared Chicken over Vegetable Farro
with Lemon-Dijon Sauce
35 min 7 SmartPoints®Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
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.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 500 Cals/serving
-
View All
DownloadPlease 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.
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
fresh
ingredients
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
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.
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.
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!
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.
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.
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