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

Za'atar-Spiced Chicken & Farro Salad

with Lemon-Garlic Labneh

30 MIN
2 Servings
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From the Test Kitchen

Here, herby za’atar-coated chicken is accompanied by a bed of hearty farro (studded with tangy marinated vegetables) and a drizzle of bright, creamy labneh sauce to bring it all together.
11 green SmartPoints® per serving
9 blue SmartPoints® per serving
4 purple SmartPoints® per serving
To learn more about WW and SmartPoints® 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 SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Dietary Information

600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    580 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 Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
  • 1 Tbsp Verjus Rouge
time-saving
tips & techniques
How To: Peel Garlic
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 and 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 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 & 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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