Za’atar-Roasted Chicken Thighs with Warm Farro Salad & Creamy Feta Dressing
Fast & Easy

Za’atar-Roasted Chicken Thighs

with Warm Farro Salad & Creamy Feta Dressing

30 MIN
$15.94/serving 2 Servings
Wellness at Blue Apron
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  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Chicken Thighs
    includes 12 oz No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Thighs View recipe
  • with Salmon

    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, green beans, 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 feta cheese.
    9-16 PersonalPoints range per serving
    To learn more about WW's Points program, visit

    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.

    Get Cooking

    Dietary Information Wellness

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

    WW Recommended Carb Conscious
    • Nutrition
    • Calories
      690 Cals (est.)
    Za’atar-Roasted Chicken Thighs with Warm Farro Salad & Creamy Feta Dressing
    • 2 Skin-On Salmon Fillets
    • ½ cup Semi-Pearled Farro
    • 1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
    • 6 oz Carrots
    • 6 oz Green Beans
    • 1½ oz Feta Cheese
    • ¼ cup Labneh Cheese
    • 1 Red Onion
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

    Tips from Home Chefs

    Prepare the ingredients
    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. Cut off and discard any stem ends from the green beans; cut crosswise into 2-inch pieces.

    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.

    Cook the farro
    Roast the fish
    3 Roast the fish

    Meanwhile, pat the fish 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 10 to 13 minutes, or until lightly 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, onion wedges, and green bean pieces to a separate sheet pan. Drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend. Toss to coat; arrange in an even layer. Roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.  

    Roast the vegetables
    Make the dressing
    5 Make the dressing

    Meanwhile, in a bowl, combine the labneh, feta (crumbling before adding), and 2 tablespoons 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 fish with the finished farro. Drizzle with the dressing and garnish with the remaining za’atar. Enjoy!

    Finish the farro & serve your dish
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