Smoky Chicken & Creamy Cilantro Sauce with Vegetable Farro

Smoky Chicken & Creamy Cilantro Sauce

with Vegetable Farro

35 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
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 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.
CLICK FOR RECIPE CARD

Get Cooking

Dietary Information

WW Recommended Diabetes Friendly Mediterranean Diet
  • Nutrition
    PER SERVING
  • Calories
    510 Cals (est.)
View Full Nutrition
Nutrition Label
Download
Blue Apron, a proud supporter of
fresh
ingredients
Smoky Chicken & Creamy Cilantro Sauce with Vegetable Farro
Title
  • 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
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:
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. 

Cook the zucchini:
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.

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 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.

Finish the farro & serve your dish:
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! 

Tips from Home Chefs

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:

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. 

Prepare the ingredients:
Cook the zucchini:
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.

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, 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! 

Browse Steps
1 of 5