600 Calories or Less

Za’atar Chicken & Farro

with Roasted Grapes, Onion & Delicata Squash

45 MIN

4 Servings

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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.
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Dietary Information

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

Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

510 Cals (est.)

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fresh

ingredients

4 Boneless, Skinless Chicken Breasts
1 Delicata Squash
¾ lb Green Beans
1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
1 cup Semi-Pearled Farro
4 oz Red Seedless Grapes
1 Red Onion
2 Tbsps Balsamic Vinegar
2 cloves Garlic
¼ tsp Crushed Red Pepper Flakes
1 oz Goat Cheese

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. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Cut off and discard any stem ends from the green beans. 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 two sheet pans with foil. Transfer the squash pieces to one sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat and arrange in an even layer. Roast 20 to 22 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 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 the za’atar. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

6 Make the pan sauce & serve your dish

In the pan of reserved fond, heat a drizzle 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 pan sauce, roasted squash, and roasted vegetables and grapes. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished farro topped with the sliced chicken and goat cheese sauce. Enjoy!

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