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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.
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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.
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.
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.
Once the vegetables have roasted about 10 minutes, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.
Meanwhile, in a bowl, combine the labneh, feta (crumbling before adding), and 2 tablespoons of water. Season with salt and pepper.
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 eggs. Drizzle with the dressing and garnish with as much of the za'atar as you'd like. Enjoy!
Tips from Home Chefs