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Za’atar Chicken Bowl
with Warm Farro Salad & Creamy Feta Dressing
30 MIN
2 Servings
From the Test Kitchen
In this flavorful Middle Eastern-inspired recipe, you'll sautéed tender bites of za’atar-coated chicken while roasting a trio of carrots, green beans, and red onion. You’ll then toss the vegetables with warm farro to make a hearty grain salad and finish the dish with a drizzle of creamy labneh mixed with feta cheese.
9 Points value 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 Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
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Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
WW Recommended
Carb Conscious
600 Calories Or Less
-
NutritionPER SERVING
-
Calories600 Cals (est.)
View Full Nutrition
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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10 oz Boneless Chicken Breast Pieces
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½ cup Semi-Pearled Farro
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6 oz Green Beans
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6 oz Carrots
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1 Red Onion
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1½ oz Feta Cheese
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¼ cup Labneh Cheese
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1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
step-by-step
instructions
1
Prepare the ingredients
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. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Halve and peel the onion; cut into 1/2-inch-wide wedges. Cut off and discard any stem ends from the green beans; cut crosswise into 2-inch pieces.
2
Cook the farro
Add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
3
Roast the vegetables
Meanwhile, transfer the carrot pieces, onion wedges, and green bean pieces to a sheet pan. Drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend. Toss to coat; 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.
4
Cook the chicken
Once the vegetables have roasted for about 10 minutes, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and all but a pinch of the za’atar; toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle 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.
5
Make the dressing
Meanwhile, in a bowl, combine the labneh, feta (crumbling before adding), and 2 tablespoons of water. Season with salt and pepper.
6
Finish the farro & serve your dish
To the pot of cooked farro, add the roasted vegetables and a drizzle 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 dressing and garnish with the remaining za’atar. Enjoy!
1
Prepare the ingredients
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. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Halve and peel the onion; cut into 1/2-inch-wide wedges. Cut off and discard any stem ends from the green beans; cut crosswise into 2-inch pieces.
2
Cook the farro
Add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
3
Roast the vegetables
Meanwhile, transfer the carrot pieces, onion wedges, and green bean pieces to a sheet pan. Drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend. Toss to coat; 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.
4
Cook the chicken
Once the vegetables have roasted for about 10 minutes, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and all but a pinch of the za’atar; toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle 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.
5
Make the dressing
Meanwhile, in a bowl, combine the labneh, feta (crumbling before adding), and 2 tablespoons of water. Season with salt and pepper.
6
Finish the farro & serve your dish
To the pot of cooked farro, add the roasted vegetables and a drizzle 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 dressing and garnish with the remaining za’atar. Enjoy!
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