Smoky Chicken & Creamy Cilantro Sauce

with Vegetable Farro

35 MIN

4 Servings

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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 zucchini and verdant arugula folded into warm farro.
14 green SmartPoints® per serving
11 blue SmartPoints® per serving
7 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.
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Nutrition

PER SERVING
Calories

510 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
1 cup Semi-Pearled Farro
2 Zucchini
2 cloves Garlic
4 oz Arugula
¼ cup Cilantro Sauce
2 Tbsps Pickled Peruvian Peppers
2 Tbsps Fromage Blanc
4 tsps Honey
1 Tbsp White Wine Vinegar
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
¼ tsp Crushed Red Pepper Flakes

step-by-step

instructions

Cook Along

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. Roughly chop the 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 zucchini:

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. Season with salt and pepper.Add the chopped garlic. 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, cooked zucchini, arugula, chopped peppers, and 1/2 teaspoon of olive oil. 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!