Za'atar Chicken Thighs with Warm Farro Salad & Tzatziki

Za'atar Chicken Thighs

with Warm Farro Salad & Tzatziki

35 MIN
2 Servings
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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.
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Dietary Information

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Carb Conscious 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
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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
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

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!

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