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Za’atar-Roasted Chicken Thighs
with Warm Farro Salad & Creamy Harissa Dressing
30 MIN
-$0.05/serving
2 Servings
From the Test Kitchen
Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. In this flavorful Middle Eastern-inspired recipe, za’atar-coated chicken roasts alongside a trio of carrots, sugar snap peas, and red onion. You’ll then toss the vegetables with warm farro to make a hearty grain salad, and finish the dish with a drizzle of creamy labneh mixed with smoky harissa paste.
5-8 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 Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
WW Recommended
Carb Conscious
600 Calories Or Less
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NutritionPER SERVING
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Calories560 Cals (est.)
View Full Nutrition
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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
Title
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2 Boneless, Skinless Chicken Breasts
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½ cup Semi-Pearled Farro
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6 oz Carrots
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1 Red Onion
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4 oz Sugar Snap Peas
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¼ cup Labneh Cheese
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
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1½ Tbsps Red Harissa Paste
time-saving
tips & techniques
step-by-step
instructions
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. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Halve and peel the onion; cut into 1/2-inch-wide wedges. Pull off and discard the tough string that runs the length of each snap pea pod. Place in a bowl; drizzle with olive oil and season with salt, pepper, and 1/4 of the weeknight hero spice blend. Toss to coat.
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.
3
Roast the chicken
Meanwhile, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and all but a pinch of the za’atar. Transfer to a sheet pan. Roast 18 to 20 minutes, or until browned and cooked through.* Remove from the oven.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
4
Roast the vegetables
Meanwhile, transfer the carrot pieces and onion wedges to a separate sheet pan. Drizzle with olive oil and season with salt, pepper, and the remaining weeknight hero spice blend. Toss to coat. Roast 15 minutes. Leaving the oven on, remove from the oven; carefully add the seasoned peas in an even layer. Return to the oven and roast 2 to 4 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Remove from the oven.
5
Make the dressing
Meanwhile, in a bowl, combine the labneh, harissa paste, and 1 tablespoon of water. Season with salt and pepper.
6
Finish the farro & serve your dish
To the pot of cooked farro, add the roasted vegetables and a drizzle of olive oil. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Serve the roasted chicken with the finished farro. Drizzle with the dressing and garnish with the remaining za’atar. Enjoy!
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. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Halve and peel the onion; cut into 1/2-inch-wide wedges. Pull off and discard the tough string that runs the length of each snap pea pod. Place in a bowl; drizzle with olive oil and season with salt, pepper, and 1/4 of the weeknight hero spice blend. Toss to coat.
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.
3
Roast the chicken
Meanwhile, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and all but a pinch of the za’atar. Transfer to a sheet pan. Roast 18 to 20 minutes, or until browned and cooked through.* Remove from the oven.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
4
Roast the vegetables
Meanwhile, transfer the carrot pieces and onion wedges to a separate sheet pan. Drizzle with olive oil and season with salt, pepper, and the remaining weeknight hero spice blend. Toss to coat. Roast 15 minutes. Leaving the oven on, remove from the oven; carefully add the seasoned peas in an even layer. Return to the oven and roast 2 to 4 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Remove from the oven.
5
Make the dressing
Meanwhile, in a bowl, combine the labneh, harissa paste, and 1 tablespoon of water. Season with salt and pepper.
6
Finish the farro & serve your dish
To the pot of cooked farro, add the roasted vegetables and a drizzle of olive oil. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Serve the roasted chicken with the finished farro. Drizzle with the dressing and garnish with the remaining za’atar. Enjoy!
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