Za'atar Chicken & Farro Bowl

with Creamy Dijon Sauce

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 530 calories Group 22 Created with Sketch.
    Nutrition Label
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WW Freestyle
07 Smart Points

To top a hearty trio of nutty farro, sautéed kale, and crisp carrots, tender pieces of chicken are cooked in a coating of herby za’atar—a traditional Middle Eastern blend that features thyme, oregano, and tart sumac. It all comes together with a drizzle of creamy fromage blanc mixed with mustard and lemon juice.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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fresh
ingredients
Za'atar Chicken & Farro Bowl with Creamy Dijon Sauce
Title
  • 10 oz Chopped Chicken Breast
  • ½ cup Semi-Pearled Farro
  • 1 Lemon
  • 6 oz Carrots
  • 2 cloves Garlic
  • 2 Tbsps Fromage Blanc
  • 1 Tbsp Dijon Mustard
  • 2 Tbsps Dried Currants
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
  • 1 bunch Kale
tried-and-true
kitchen tools
step-by-step
instructions
Cook the farro:
1 Cook the farro:

Fill a medium pot 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. 

Prepare the ingredients & make the sauce:
2 Prepare the ingredients & make the sauce:

While the farro cooks, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel the carrots; grate on the large side of a box grater. Quarter and deseed the lemon. In a bowl, combine the mustard, fromage blanc, and the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired. 

Cook the kale:
3 Cook the kale:

While the farro continues to cook, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl and 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 enough of the za’atar to coat (you may have extra). Stir to thoroughly coat. In the same pan, heat 1 teaspoon 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 currants, cooked kale, grated carrots, 1 teaspoon of olive oil, and the juice of the remaining lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked chicken. Drizzle with the sauce. Enjoy! 

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Cook the farro:
1 Cook the farro:

Fill a medium pot 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. 

2 Prepare the ingredients & make the sauce:

While the farro cooks, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel the carrots; grate on the large side of a box grater. Quarter and deseed the lemon. In a bowl, combine the mustard, fromage blanc, and the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired. 

Prepare the ingredients & make the sauce:
Cook the kale:
3 Cook the kale:

While the farro continues to cook, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl and 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 enough of the za’atar to coat (you may have extra). Stir to thoroughly coat. In the same pan, heat 1 teaspoon 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 currants, cooked kale, grated carrots, 1 teaspoon of olive oil, and the juice of the remaining lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked chicken. Drizzle with the sauce. Enjoy!