Za'atar Chicken Thighs with Warm Farro Salad & Tzatziki

Za'atar Chicken Thighs

with Warm Farro Salad & Tzatziki

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

In this flavorful dish, za’atar-coated chicken gets simply seared in the pan, then served over warm farro tossed with a trio of marinated tomatoes, mango, and cucumbers. You'll finish the dish with a dollop of creamy tzatziki, or Greek cucumber-yogurt sauce.
11-13 PersonalPoints range per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
CLICK FOR RECIPE CARD

Get Cooking

Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW Recommended Carb Conscious 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
View Full Nutrition
Nutrition Label
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.

fresh
ingredients
Za'atar Chicken Thighs with Warm Farro Salad & Tzatziki
Title
  • 12 oz Boneless, Skinless Chicken Thighs
  • ½ cup Semi-Pearled Farro
  • 4 oz Grape Tomatoes
  • 2 Persian Cucumbers
  • 1 Lemon
  • 1 Mango Cheek
  • 1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
time-saving
tips & techniques
How To: Quarter and Deseed a Lemon
How To: Properly Salt Cooking Water
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the farro
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.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Halve the tomatoes. Medium dice the mango. Halve the cucumbers lengthwise, then thinly slice crosswise. Quarter and deseed the lemon. In a bowl, combine the halved tomatoes, diced mango, sliced cucumbers, and the juice of 2 lemon wedges. Drizzle with olive oil and season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

Cook the chicken
3 Cook the chicken

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, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board.

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

Finish the farro
4 Finish the farro

To the pot of cooked farro, add the marinated vegetables (including any liquid). Drizzle with olive oil and season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.

Slice the chicken & serve your dish
5 Slice the chicken & serve your dish

Slice the cooked chicken crosswise. Serve the sliced chicken over the finished farro. Top the chicken with the tzatziki. Serve the remaining lemon wedges on the side. Enjoy!

Tips from Home Chefs

Za'atar Chicken Thighs

Cook the farro
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

Meanwhile, wash and dry the fresh produce. Halve the tomatoes. Medium dice the mango. Halve the cucumbers lengthwise, then thinly slice crosswise. Quarter and deseed the lemon. In a bowl, combine the halved tomatoes, diced mango, sliced cucumbers, and the juice of 2 lemon wedges. Drizzle with olive oil and season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

Prepare the ingredients
Cook the chicken
3 Cook the chicken

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, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board.

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

4 Finish the farro

To the pot of cooked farro, add the marinated vegetables (including any liquid). Drizzle with olive oil and season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.

Finish the farro
Slice the chicken & serve your dish
5 Slice the chicken & serve your dish

Slice the cooked chicken crosswise. Serve the sliced chicken over the finished farro. Top the chicken with the tzatziki. Serve the remaining lemon wedges on the side. Enjoy!

Browse Steps
1 of 5