Za’atar White Bean & Farro Bowls

with Carrots, Tomatoes & Marinated Feta

35 MIN

+$4.99/serving 2 Servings

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add Chicken Breasts

From the Test Kitchen

At the base of these flavor-packed bowls is a bed of nutty farro—studded with sautéed vegetables, then topped with herby za’atar-seasoned white beans. A final layer of crumbly feta (marinated with olives, roasted peppers, oregano, and lemon juice), adds incredibly bright, tangy flavor to each bite.
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Nutrition

PER SERVING
Calories

860 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Skinless Chicken Breasts
½ cup Semi-Pearled Farro
1 Lemon
1 15.5-Oz Can Cannellini Beans
1 tsp Whole Dried Oregano
1½ oz Feta Cheese
2 cloves Garlic
1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
1 oz Pitted Niçoise Olives
6 oz Carrots
1 oz Sliced Roasted Red Peppers
1½ Tbsps Red Harissa Paste
3 oz Baby Spinach
4 oz Grape Tomatoes

step-by-step

instructions

Cook Along

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 feta

Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Quarter and deseed the lemon. Peel the carrots; halve lengthwise, then thinly slice crosswise. Halve the tomatoes. Roughly chop the olives. Roughly chop the peppers. In a bowl, combine the cheese (crumbling before adding), chopped olives, chopped peppers, oregano, and 1 tablespoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

3 Cook the beans

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the drained beans; season with salt, pepper, and half the za’atar (you will have extra). Cook, stirring occasionally, 2 to 3 minutes, or until heated through. Transfer to a bowl; stir in the juice of 2 lemon wedges and 1 tablespoon of olive oil. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

4 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle 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.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; when cool enough to handle, slice crosswise.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

5 Cook the vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Add the harissa paste and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat.

6 Finish the farro & serve your dish

To the pot of cooked farro, add the cooked vegetables and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the sliced chicken, and cooked beans and marinated feta. Serve the remaining lemon wedges on the side. Enjoy!