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Za’atar Chicken & Farro Salad
with Creamy Dijon Sauce
35 min myWW™Wellness at Blue Apron
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2 Servings
- Est. 520 Cals/serving
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View All
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To top a hearty farro salad (studded with sautéed kale, crisp carrots, and sweet currants), tender slices 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 piquant mustard and bright apple cider vinegar.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
10 green SmartPoints®
8 blue SmartPoints®
4 purple SmartPoints®
fresh
ingredients
Title
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2 Boneless, Skinless Chicken Breasts
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½ cup Semi-Pearled Farro
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6 oz Carrots
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1 bunch Kale
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2 Tbsps Fromage Blanc
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2 cloves Garlic
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1 Tbsp Dijon Mustard
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2 Tbsps Dried Currants
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1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
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1 Tbsp Apple Cider Vinegar
tried-and-true
kitchen tools
step-by-step
instructions
1
Cook the farro:
Fill a medium pot 3/4 of the way up 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:
Meanwhile, 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. In a bowl, combine the mustard, fromage blanc, half the vinegar, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.
3
Cook the kale:
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 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 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. Season on both sides with enough of the za’atar to coat (you may have extra). In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board.
* An instant-read thermometer should register 165°F.
5
Finish the farro & serve your dish:
To the pot of cooked farro, add the currants, cooked kale, grated carrots, remaining vinegar, and 1 teaspoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished farro. Drizzle with the sauce. Enjoy!
1
Cook the farro:
Fill a medium pot 3/4 of the way up 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:
Meanwhile, 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. In a bowl, combine the mustard, fromage blanc, half the vinegar, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.
3
Cook the kale:
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 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 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. Season on both sides with enough of the za’atar to coat (you may have extra). In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board.
* An instant-read thermometer should register 165°F.
5
Finish the farro & serve your dish:
To the pot of cooked farro, add the currants, cooked kale, grated carrots, remaining vinegar, and 1 teaspoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished farro. Drizzle with the sauce. Enjoy!
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