Smoky Chicken & Creamy Cilantro Sauce over Spicy Carrots & Farro

Smoky Chicken & Creamy Cilantro Sauce

over Spicy Carrots & Farro

35 MIN
2 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

This vibrant dish is bursting with exciting flavors thanks to the blend of smoky spices (like paprika and ground yellow mustard) on our seared chicken, the herby cilantro sauce drizzled on top, and the fiery bird’s eye chile pepper mixed into the farro salad served underneath.
16 green SmartPoints® per serving
13 blue SmartPoints® per serving
9 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.
CLICK FOR RECIPE CARD

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    650 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.

Blue Apron, a proud supporter of
fresh
ingredients
Smoky Chicken & Creamy Cilantro Sauce over Spicy Carrots & Farro
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ½ cup Semi-Pearled Farro
  • 2 cloves Garlic
  • 6 oz Carrots
  • 1 Bird's Eye Chile Pepper
  • ¼ cup Cilantro Sauce
  • ½ oz Sweet Piquante Peppers
  • 1 Tbsp Red Wine Vinegar
  • 2 Tbsps Fromage Blanc
  • 2 tsps Honey
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
time-saving
tips & techniques
How To: Peel a Carrot
How To: Safely Cut Round Vegetables
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the farro:
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. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Prepare the ingredients & make the dressing:
2 Prepare the ingredients & make the dressing:

Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the piquante peppers. Cut off and discard the stem of the chile pepper; thinly slice crosswise (for a milder dish, remove and discard the ribs and seeds). Thoroughly wash your hands immediately after handling. In a bowl, whisk together the cilantro sauce and fromage blanc. To make the dressing, in a separate bowl, whisk together the honey (kneading the packet before opening) and vinegar until combined. Add as much of the sliced chile pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine.

Cook the carrots:
3 Cook the carrots:

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, stirring occasionally, 3 to 4 minutes, or until browned. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

Cook the chicken:
4 Cook the chicken:

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 the same pan, heat 2 teaspoons 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.* Turn off the heat.

*An instant-read thermometer should register 165°F.

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

To the pot of cooked farro, add the dressing, chopped piquante peppers, and cooked carrots. Season with salt and pepper; stir to combine. Serve the finished farro topped with the cooked chicken and creamy cilantro sauce. Enjoy! 

Tips from Home Chefs

Get Plans

Smoky Chicken & Creamy Cilantro Sauce

Cook the farro:
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. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

2 Prepare the ingredients & make the dressing:

Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the piquante peppers. Cut off and discard the stem of the chile pepper; thinly slice crosswise (for a milder dish, remove and discard the ribs and seeds). Thoroughly wash your hands immediately after handling. In a bowl, whisk together the cilantro sauce and fromage blanc. To make the dressing, in a separate bowl, whisk together the honey (kneading the packet before opening) and vinegar until combined. Add as much of the sliced chile pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine.

Prepare the ingredients & make the dressing:
Cook the carrots:
3 Cook the carrots:

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, stirring occasionally, 3 to 4 minutes, or until browned. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

4 Cook the chicken:

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 the same pan, heat 2 teaspoons 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.* Turn off the heat.

*An instant-read thermometer should register 165°F.

Cook the chicken:
Finish the farro & serve your dish:
5 Finish the farro & serve your dish:

To the pot of cooked farro, add the dressing, chopped piquante peppers, and cooked carrots. Season with salt and pepper; stir to combine. Serve the finished farro topped with the cooked chicken and creamy cilantro sauce. Enjoy! 

Browse Steps
1 of 5