Za’atar-Roasted Chicken Thighs with Warm Farro Salad & Feta-Yogurt Dressing

Za’atar-Roasted Chicken Thighs

with Warm Farro Salad & Feta-Yogurt Dressing

Group Created with Sketch. 30 min
WW™ Approved Carb Conscious Mediterranean Diet 600 Calories Or Less i
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 580 Cals/serving

In this flavorful Middle Eastern-inspired recipe, za’atar-coated chicken roasts alongside a trio of carrots, radishes, and red onion. You’ll toss the vegetables with warm farro to make a hearty grain salad, then finish the dish with a drizzle of creamy yogurt mixed with feta cheese.
11 green SmartPoints® per serving
10 blue SmartPoints® per serving
6 purple SmartPoints® per serving
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Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.

Get Cooking
Za’atar-Roasted Chicken Thighs with Warm Farro Salad & Feta-Yogurt Dressing
  • 12 oz Boneless, Skinless Chicken Thighs
  • ½ cup Semi-Pearled Farro
  • 3 oz Radishes
  • 6 oz Carrots
  • 1 Red Onion
  • 1½ oz Feta Cheese
  • 1 Tbsp Apple Cider Vinegar
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)

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Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat 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-inch-wide wedges, separating the layers. Quarter the radishes lengthwise. 

2 Roast the vegetables & chicken

Line a sheet pan with foil. Transfer the carrot pieces, onion wedges, and quartered radishes to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer on one side of the sheet pan. 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 the other side of the sheet pan. Roast 15 to 17 minutes, or until the vegetables are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven. 

*An instant-read thermometer should register 165°F.

Roast the vegetables & chicken
Cook the farro
3 Cook the farro

Meanwhile, add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

4 Make the dressing

Meanwhile, in a bowl, combine the yogurt, cheese (crumbling before adding), and 1/4 cup of water. Season with salt and pepper. 

Make the dressing
Finish the farro & serve your dish
5 Finish the farro & serve your dish

To the pot of cooked farro, add the roasted vegetables, vinegar, 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 finished farro topped with the roasted chicken. Drizzle with the dressing. Garnish with the remaining za’atar. Enjoy!