Smoky Chicken & Lemon Labneh over Spicy Squash & Farro

Smoky Chicken & Lemon Labneh

over Spicy Squash & Farro

35 MIN
2 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 chicken, the tangy lemon labneh drizzled on top, and the fiery bird’s eye chile pepper mixed into the farro salad served underneath.
7-11 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

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

600 Calories or Less
  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
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fresh
ingredients
Smoky Chicken & Lemon Labneh over Spicy Squash & Farro
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 1 Delicata Squash
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 2 tsps Honey
  • ¼ cup Labneh Cheese
  • 1 clove Garlic
  • 1 oz Sliced Roasted Red Peppers
  • ½ cup Semi-Pearled Farro
  • 1 Lemon
  • 1 Bird's Eye Chile Pepper
  • 2 Tbsps Dried Currants
time-saving
tips & techniques
Prepare & roast the squash
1 Prepare & roast the squash

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Transfer to a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Cook the farro
2 Cook the farro

Meanwhile, add the farro to the pot of boiling water 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 remaining ingredients & make the dressing
3 Prepare the remaining ingredients & make the dressing

Meanwhile, peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Roughly chop the roasted red peppers. Halve the lemon crosswise; remove the seeds. 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, knife, and cutting board immediately after handling. In a bowl, combine the labneh, the juice of 1 lemon half, a drizzle of olive oil, and as much of the garlic paste as you’d like. To make the dressing, in a separate bowl, combine the honey (kneading the packet before opening) and the juice of the remaining lemon half; whisk until thoroughly 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 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 a medium pan (nonstick, if you have one), 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.* Transfer to a cutting board. 

*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 red peppers, currants, and roasted squash. Season with salt and pepper; stir to combine. Slice the cooked chicken crosswise. Serve the finished farro topped with the sliced chicken and lemon labneh. Enjoy!

Tips from Home Chefs

Prepare & roast the squash
1 Prepare & roast the squash

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Transfer to a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

2 Cook the farro

Meanwhile, add the farro to the pot of boiling water 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.

Cook the farro
Prepare the remaining ingredients & make the dressing
3 Prepare the remaining ingredients & make the dressing

Meanwhile, peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Roughly chop the roasted red peppers. Halve the lemon crosswise; remove the seeds. 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, knife, and cutting board immediately after handling. In a bowl, combine the labneh, the juice of 1 lemon half, a drizzle of olive oil, and as much of the garlic paste as you’d like. To make the dressing, in a separate bowl, combine the honey (kneading the packet before opening) and the juice of the remaining lemon half; whisk until thoroughly 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.

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 a medium pan (nonstick, if you have one), 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.* Transfer to a cutting board. 

*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 red peppers, currants, and roasted squash. Season with salt and pepper; stir to combine. Slice the cooked chicken crosswise. Serve the finished farro topped with the sliced chicken and lemon labneh. Enjoy!

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