Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Za’atar Chicken & Farro
with Roasted Grapes, Onion & Delicata Squash
40 MIN
4 Servings
From the Test Kitchen
To accompany herby za’atar-coated chicken, you’ll serve it over a hearty bed of farro and roasted vegetables and grapes—brought together with a savory pan sauce of balsamic vinegar, garlic, and a bit of crushed red pepper for a kick of heat.
10 green SmartPoints® per serving
7 blue SmartPoints® per serving
3 purple SmartPoints® per serving
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.
CLICK FOR RECIPE CARD
Dietary Information
WW Recommended
Diabetes Friendly
Carb Conscious
Mediterranean Diet
600 Calories Or Less
-
NutritionPER SERVING
-
Calories480 Cals (est.)
View Full Nutrition
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.
Blue Apron, a proud supporter of
fresh
ingredients
Title
-
4 Boneless, Skinless Chicken Breasts
-
1 cup Semi-Pearled Farro
-
4 oz Red Seedless Grapes
-
1 Red Onion
-
2 cloves Garlic
-
6 oz Green Beans
-
1 Delicata Squash
-
2 Tbsps Balsamic Vinegar
-
2 Tbsps Spreadable Goat Cheese
-
1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
-
¼ tsp Crushed Red Pepper Flakes
step-by-step
instructions
1
Prepare the ingredients & make the goat cheese sauce
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. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut the squash crosswise into 1/2-inch pieces. 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 teaspoons of warm water. Taste, then season with salt and pepper if desired.
2
Roast the squash
Line 2 sheet pans with foil. Transfer the squash pieces to one sheet pan. Drizzle with 2 teaspoons of olive oil; season with salt and pepper. Toss to coat and arrange in an even layer. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
3
Cook the farro
Meanwhile, 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.
4
Roast the vegetables & grapes
Meanwhile, place the green beans and onion wedges on the remaining sheet pan. Drizzle with 1/2 teaspoon of olive oil; season with salt and pepper. Toss to coat and arrange in an even layer. Roast 8 minutes. Leaving the oven on, remove from the oven. Carefully add the halved grapes. Return to the oven and roast 8 to 10 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven.
5
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.
6
Make the pan sauce & serve your dish
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. To the pot of cooked farro, add the roasted squash, roasted green beans, onion, 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!
1
Prepare the ingredients & make the goat cheese sauce
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. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut the squash crosswise into 1/2-inch pieces. 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 teaspoons of warm water. Taste, then season with salt and pepper if desired.
2
Roast the squash
Line 2 sheet pans with foil. Transfer the squash pieces to one sheet pan. Drizzle with 2 teaspoons of olive oil; season with salt and pepper. Toss to coat and arrange in an even layer. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
3
Cook the farro
Meanwhile, 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.
4
Roast the vegetables & grapes
Meanwhile, place the green beans and onion wedges on the remaining sheet pan. Drizzle with 1/2 teaspoon of olive oil; season with salt and pepper. Toss to coat and arrange in an even layer. Roast 8 minutes. Leaving the oven on, remove from the oven. Carefully add the halved grapes. Return to the oven and roast 8 to 10 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven.
5
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.
6
Make the pan sauce & serve your dish
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. To the pot of cooked farro, add the roasted squash, roasted green beans, onion, 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