Smoky Chicken & Spicy Carrot Farro with Creamy Cilantro Sauce

Smoky Chicken & Spicy Carrot Farro

with Creamy Cilantro Sauce

35 MIN
2 Servings
Wellness at Blue Apron
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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.
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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.
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Carb Conscious
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  • with Pork Chops
    includes 2 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops View recipe
    Wellness
  • with Chopped Chicken Breast
    includes 10 oz No Added Hormones, Antibiotic-Free Chopped Chicken Breast
    Wellness
  • with Chopped Chicken Breast

    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.
    16 green SmartPoints® per serving
    13 blue SmartPoints® per serving
    9 purple SmartPoints® 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 SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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    Wellness Details Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    WW Recommended Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      670 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Smoky Chicken & Spicy Carrot Farro with Creamy Cilantro Sauce
    Title
    • 10 oz Chopped Chicken Breast
    • ½ cup Semi-Pearled Farro
    • 2 cloves Garlic
    • 6 oz Carrots
    • 1 Bird's Eye Chile Pepper
    • ¼ cup Cilantro Sauce
    • ½ oz Pickled Peppadew Peppers
    • 1 Tbsp Red Wine Vinegar
    • ¼ cup Labneh Cheese
    • 1 Tbsp Honey
    • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
    time-saving
    tips & techniques
    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. 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, knife, and cutting board immediately after handling. In a bowl, whisk together the cilantro sauce and labneh. To make the spicy 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 medium pan (nonstick, if you have one), heat 1 tablespoon 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; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Stir to coat. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

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

    To the pot of cooked farro, add the spicy 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!

    Tips from Home Chefs

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    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. 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, knife, and cutting board immediately after handling. In a bowl, whisk together the cilantro sauce and labneh. To make the spicy 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
    Cook the carrots
    3 Cook the carrots

    In a medium pan (nonstick, if you have one), heat 1 tablespoon 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; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Stir to coat. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

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

    To the pot of cooked farro, add the spicy 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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