Za’atar-Spiced Chicken & Farro Salad with Lemon-Garlic Yogurt
Seamus Mullen

Za’atar-Spiced Chicken & Farro Salad

with Lemon-Garlic Yogurt

30 MIN
4 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. For a rich topping to seared chicken, you’ll make a bright, creamy yogurt sauce—all served over a bed of hearty farro studded with marinated vegetables and mint.

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Dietary Information

Carb Conscious 500 Calories Or Less Mediterranean Diet
  • Nutrition
    PER SERVING
  • Calories
    440 Cals (est.)
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fresh
ingredients
Za’atar-Spiced Chicken & Farro Salad with Lemon-Garlic Yogurt
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 cup Semi-Pearled Farro
  • ½ lb Grape Tomatoes
  • 4 Persian Cucumbers
  • 1 clove Garlic
  • 1 bunch Mint
  • 1 oz Castelvetrano Olives
  • 1 tsp Preserved Lemon Purée
  • 1 Tbsp Red Wine 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)
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. Drain thoroughly. 

Cook the chicken:
2 Cook the chicken:

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and half the za’atar. In a large pan (nonstick, if you have one), heat 1 tablespoon 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.

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

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

Make the lemon-garlic yogurt:
4 Make the lemon-garlic yogurt:

While the vegetables marinate, in a bowl, combine the yogurt, lemon purée, 1 tablespoon 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 bowl of marinated vegetables, add the cooked farro and half the mint leaves (tearing before adding). 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. Drizzle with the lemon-garlic yogurt and garnish with the remaining mint leaves. Enjoy!

Tips from Home Chefs

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. Drain thoroughly. 

2 Cook the chicken:

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and half the za’atar. In a large pan (nonstick, if you have one), heat 1 tablespoon 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.

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

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

4 Make the lemon-garlic yogurt:

While the vegetables marinate, in a bowl, combine the yogurt, lemon purée, 1 tablespoon 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 yogurt:
Finish the farro & serve your dish:
5 Finish the farro & serve your dish:

To the bowl of marinated vegetables, add the cooked farro and half the mint leaves (tearing before adding). 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. Drizzle with the lemon-garlic yogurt and garnish with the remaining mint leaves. Enjoy!

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