Za’atar Chicken & Farro Bowls

with Roasted Vegetables & Creamy Feta

35 MIN

4 Servings

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Make it Vegetarian

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 onions. You’ll then toss the vegetables with warm farro to make a hearty grain salad and finish the dish with a drizzle of creamy yogurt mixed with labneh and feta cheese.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

460 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Pasture-Raised Eggs
1 cup Semi-Pearled Farro
1 Bell Pepper
¾ lb Carrots
¾ lb Green Beans
2 Red Onions
1½ oz Feta Cheese
½ cup Plain Nonfat Greek Yogurt
¼ cup Labneh Cheese
1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Preheat the oven 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 onions; cut into 1/2-inch-wide wedges. Cut off and discard any stem ends from the green beans; cut into 2-inch pieces. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice.

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.

3 Roast the vegetables

Meanwhile, line two sheet pans with foil. Transfer the carrot pieces, onion wedges, diced pepper, and green bean pieces to the sheet pans. Drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend. Toss to coat; arrange in an even layer. Roast 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

4 Fry the eggs

Once the vegetables have roasted about 10 minutes, in a large 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; season with salt, pepper, and as much of the za'atar as you'd like (you may have extra). 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.

5 Make the creamy feta

Meanwhile, in a bowl, combine the yogurt, feta (crumbling before adding), labneh, and a drizzle of olive oil. Season with salt and pepper.

6 Finish the farro & serve your dish

In a large bowl, combine the cooked farro, 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 fried eggs and creamy feta. Enjoy!