Smoky Chicken & Creamy Cilantro Sauce over Spicy Carrots & Farro

Smoky Chicken & Creamy Cilantro Sauce

over Spicy Carrots & Farro

35 MIN
+$9.49/serving 4 Servings
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    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 sautéed chicken, the herby, creamy cilantro sauce drizzled on top, and the fiery bird’s eye chile pepper mixed into the farro salad served underneath.
    6-10 PersonalPoints range per serving
    To learn more about WW's Points program, visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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    Dietary Information

    Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      500 Cals (est.)
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    fresh
    ingredients
    Smoky Chicken & Creamy Cilantro Sauce over Spicy Carrots & Farro
    Title
    • 4 Boneless, Skinless Chicken Breasts
    • 1 cup Semi-Pearled Farro
    • 2 cloves Garlic
    • ¾ lb Carrots
    • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
    • 1 Bird's Eye Chile Pepper
    • ½ cup Cilantro Sauce
    • 1 oz Pickled Peppadew Peppers
    • 4 tsps Honey
    • ½ cup Plain Nonfat Greek Yogurt
    • 2 Tbsps Red Wine Vinegar
    time-saving
    tips & techniques
    How To: Peel Garlic
    How To: Hold a Chef's Knife
    How To: Peel a Carrot
    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 peppadew 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 yogurt. 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 large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 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 a drizzle 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. 

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

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

    To the pot of cooked farro, add the dressing, chopped peppadew 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!

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    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 peppadew 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 yogurt. 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 large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 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 a drizzle 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. 

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    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 peppadew 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!

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