Za'atar-Spiced Chicken & Farro Salad with Lemon-Garlic Labneh
Seamus Mullen

Za'atar-Spiced Chicken & Farro Salad

with Lemon-Garlic Labneh

30 MIN
2 Servings
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From the Test Kitchen

For six weeks, we’re partnering with goop’s Seamus Mullen—renowned chef and leading authority on health and wellness—to develop delicious recipes focused on wholesome, quality ingredients. Here, herby za’atar-coated chicken is accompanied by a bed of hearty farro (studded with marinated vegetables) and a drizzle of bright, creamy labneh sauce.

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Dietary Information

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
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fresh
ingredients
Za'atar-Spiced Chicken & Farro Salad with Lemon-Garlic Labneh
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ½ cup Semi-Pearled Farro
  • 4 oz Grape Tomatoes
  • 2 Persian Cucumbers
  • 1 clove Garlic
  • 1 oz Castelvetrano Olives
  • 1 tsp Preserved Lemon Purée
  • ¼ cup Labneh Cheese
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
time-saving
tips & techniques
How to Cook Your Grains "Pasta" Style
How To: Safely Cut Round Vegetables
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. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Prepare the ingredients & marinate the vegetables:
2 Prepare the ingredients & marinate the vegetables:

Meanwhile, wash and dry the fresh produce. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the tomatoes. Medium dice the cucumbers. Pit and roughly chop the olives. In a bowl, combine the halved tomatoes, diced cucumbers, and chopped olives. Add the vinegar and half the za’atar; 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:

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the remaining za’atar. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board.

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

Make the lemon-garlic labneh:
4 Make the lemon-garlic labneh:

Meanwhile, in a bowl, combine the labneh, lemon purée, 1 tablespoon of olive oil, 2 teaspoons of water, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired. 

Finish the farro & serve your dish:
5 Finish the farro & serve your dish:

To the pot of cooked farro, add the marinated vegetables (including any liquid) and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished farro topped with the sliced chicken and lemon-garlic labneh. Enjoy!

Tips from Home Chefs

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Za'atar-Spiced Chicken & Farro Salad

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. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

2 Prepare the ingredients & marinate the vegetables:

Meanwhile, wash and dry the fresh produce. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the tomatoes. Medium dice the cucumbers. Pit and roughly chop the olives. In a bowl, combine the halved tomatoes, diced cucumbers, and chopped olives. Add the vinegar and half the za’atar; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Prepare the ingredients & marinate the vegetables:
Cook the chicken:
3 Cook the chicken:

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the remaining za’atar. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board.

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

4 Make the lemon-garlic labneh:

Meanwhile, in a bowl, combine the labneh, lemon purée, 1 tablespoon of olive oil, 2 teaspoons of water, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired. 

Make the lemon-garlic labneh:
Finish the farro & serve your dish:
5 Finish the farro & serve your dish:

To the pot of cooked farro, add the marinated vegetables (including any liquid) and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished farro topped with the sliced chicken and lemon-garlic labneh. Enjoy!

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