Za'atar Chicken & Farro Bowl with Creamy Dijon Sauce

Za'atar Chicken & Farro Bowl

with Creamy Dijon Sauce

30 MIN
7 SmartPoints®
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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.
600 Calories Or Less
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.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

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

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    530 Cals (est.)
View Full Nutrition
Nutrition Label
Download

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
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
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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! 

Tips from Home Chefs

Za'atar Chicken & Farro Bowl

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! 

Browse Steps
1 of 5