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Smoky Chicken & Creamy Cilantro Sauce
with Vegetable Farro
35 MIN
4
Servings
From the Test Kitchen
For our quick spin on piri piri chicken—or Portuguese-style spiced, marinated chicken—we’re coating chicken with a blend of paprika, ground yellow mustard, and more, then topping it with a creamy cilantro sauce for cooling contrast. It’s all served over a hearty bed of tender sweet peppers and zucchini folded into warm farro.
14 green SmartPoints®
11 blue SmartPoints®
7 purple SmartPoints®
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.
Wellness Details
WW™ Approved
Diabetes Friendly
Mediterranean Diet
-
NutritionPER SERVING
-
Calories520 Cals (est.)
View Full Nutrition
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Blue Apron, a proud supporter of
fresh
ingredients
Title
-
4 Boneless, Skinless Chicken Breasts
- 1 cup Semi-Pearled Farro
- 2 Zucchini
-
2 cloves Garlic
- ½ lb Sweet Peppers
-
¼ cup Cilantro Sauce
- 2 Tbsps Fromage Blanc
- 2 Tbsps Honey
-
2 Tbsps Pickled Peruvian Peppers
- 1 Tbsp Red Wine Vinegar
-
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
- ¼ tsp Crushed Red Pepper Flakes
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. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
2
Prepare the ingredients:
Meanwhile, wash and dry the fresh produce. Medium dice the zucchini. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the sweet peppers; remove the cores, then large dice. Roughly chop the pickled peppers. 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), vinegar, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.
3
Cook the vegetables:
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic and diced sweet peppers. Cook, stirring frequently, 2 to 3 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 1 tablespoon 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.
5
Finish the farro & serve your dish:
To the pot of cooked farro, add the dressing, chopped pickled peppers, cooked vegetables, and 1/2 teaspoon of olive oil. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked chicken. Drizzle with the creamy cilantro sauce. 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. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
2
Prepare the ingredients:
Meanwhile, wash and dry the fresh produce. Medium dice the zucchini. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the sweet peppers; remove the cores, then large dice. Roughly chop the pickled peppers. 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), vinegar, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.
3
Cook the vegetables:
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic and diced sweet peppers. Cook, stirring frequently, 2 to 3 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 1 tablespoon 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.
5
Finish the farro & serve your dish:
To the pot of cooked farro, add the dressing, chopped pickled peppers, cooked vegetables, and 1/2 teaspoon of olive oil. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked chicken. Drizzle with the creamy cilantro sauce. Enjoy!
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