Za’atar Chicken & Farro with Roasted Grapes, Onion & Brussels Sprouts

Za’atar Chicken & Farro

with Roasted Grapes, Onion & Brussels Sprouts

35 MIN
4 Servings
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From the Test Kitchen

We’re making a hearty bed for seared chicken by combining farro with roasted vegetables and grapes (whose natural sweetness is released in the oven, providing delightful caramelized flavor). For rich finish, we’re topping the chicken with a creamy goat cheese sauce.
9 green SmartPoints®
7 blue SmartPoints®
2 purple SmartPoints®
To learn more about WW and SmartPoints® visit ww.com
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.

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  • Nutrition
    PER SERVING
  • Calories
    450 Cals (est.)
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ingredients
Za’atar Chicken & Farro with Roasted Grapes, Onion & Brussels Sprouts
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 cup Semi-Pearled Farro
  • 4 oz Red Seedless Grapes
  • ½ lb Brussels Sprouts
  • 1 Red Onion
  • 2 cloves Garlic
  • 2 Tbsps Balsamic Vinegar
  • 1 oz Goat Cheese
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
Prepare the ingredients & make the goat cheese sauce:
1 Prepare the ingredients & make the goat cheese sauce:

Place an oven rack in the center of the oven, then 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. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Halve and peel the onion; cut into 1-inch-wide wedges, separating the layers. Halve the grapes. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the goat cheese and 2 tablespoons of warm water. Taste, then season with salt and pepper if desired.

Cook the farro:
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 and return to the pot.

Roast the vegetables & grapes:
3 Roast the vegetables & grapes:

Meanwhile, place the halved brussels sprouts, onion wedges, and halved grapes on a sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper. Toss to coat; arrange in an even layer.Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Cook the chicken:
4 Cook the chicken:

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the za’atar to coat (you may have extra). In a large pan (nonstick, if you have one), heat 2 teaspoons 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.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

* An instant-read thermometer should register 165°F.

Make the pan sauce:
5 Make the pan sauce:

In the pan of reserved fond, heat 1/2 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 vinegar (carefully, as the liquid may splatter), 1/4 cup of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 1 to 3 minutes, or until the liquid is slightly thickened. Turn off the heat.

Finish the farro & serve your dish:
6 Finish the farro & serve your dish:

To the pot of cooked farro, add the roasted vegetables and grapes and pan sauce. 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. Top the chicken with the goat cheese sauce. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the goat cheese sauce:
1 Prepare the ingredients & make the goat cheese sauce:

Place an oven rack in the center of the oven, then 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. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Halve and peel the onion; cut into 1-inch-wide wedges, separating the layers. Halve the grapes. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the goat cheese and 2 tablespoons of warm water. Taste, then season with salt and pepper if desired.

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 and return to the pot.

Cook the farro:
Roast the vegetables & grapes:
3 Roast the vegetables & grapes:

Meanwhile, place the halved brussels sprouts, onion wedges, and halved grapes on a sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper. Toss to coat; arrange in an even layer.Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

4 Cook the chicken:

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the za’atar to coat (you may have extra). In a large pan (nonstick, if you have one), heat 2 teaspoons 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.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

* An instant-read thermometer should register 165°F.

Cook the chicken:
Make the pan sauce:
5 Make the pan sauce:

In the pan of reserved fond, heat 1/2 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 vinegar (carefully, as the liquid may splatter), 1/4 cup of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 1 to 3 minutes, or until the liquid is slightly thickened. Turn off the heat.

6 Finish the farro & serve your dish:

To the pot of cooked farro, add the roasted vegetables and grapes and pan sauce. 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. Top the chicken with the goat cheese sauce. Enjoy!

Finish the farro & serve your dish:
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