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Carb Smart Spanish Braised Chicken
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Carb Smart Spanish Braised Chicken

Carb Smart Spanish Braised Chicken

with Olives and Farro

Smoky chicken breasts are braised in a savoury sauce packed with tomatoes, peppers and olives to inject loads of flavour. Spoon the whole thing over buttery farro and you are good to go for a delicious meal!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Carb Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes


serving amount

2 unit

Chicken Breasts

160 g

Sweet Bell Pepper

160 g


30 g

Mixed Olives

(Contains Sulphites)

1 tbsp

Paprika-Garlic Blend

½ cup


(Contains Wheat)

1 unit

Chicken Broth Concentrate

7 g


50 g


Not included in your delivery

¼ tsp


¼ tsp


1.5 tbsp


2 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories660 kcal
Fat31 g
Saturated Fat10 g
Carbohydrate50 g
Sugar8 g
Dietary Fiber7 g
Protein47 g
Cholesterol155 mg
Sodium680 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel


Cook farro

Before starting, wash and dry all produce. Add farro, 1/8 tsp salt and 3 cups water (dbl both for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook uncovered until farro is tender, 16-18 min. When farro is done, drain and set aside.


While farro cooks, drain olives, reserving brine. Roughly chop olives. Peel, then cut shallot into 1/4-inch pieces. Chop tomatoes into 1/2-inch pieces. Roughly chop parsley. Core, then cut pepper into 1/2-inch pieces.

Sear chicken

Heat a large non-stick pan over medium heat. While the pan heats, pat chicken dry with paper towels. Season with salt and pepper, then sprinkle with half the Paprika-Garlic Blend. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 1-2 min per side. Transfer to a plate.

Cook veggies

Heat the same pan over medium-high. Add 1/2 tbsp oil (dbl for 4 ppl), then shallots, peppers and tomatoes. Cook, stirring often, until slightly softened, 3-4 min. Sprinkle remaining Paprika-Garlic Blend over top. Cook, stirring, until fragrant, 30 sec. Add broth concentrate, olive brine and 1 cup water (dbl for 4 ppl). Season with salt and pepper, then stir to combine. Bring to a boil over high heat.

Finish chicken

Once boiling, add chicken. Reduce heat to medium. Cook, stirring occasionally, flipping chicken breasts halfway, until chicken is cooked through, 10-12 min.** Stir in olives and 1 tbsp butter (dbl for 4 ppl) until butter melts. Season with salt and pepper, to taste. (TIP: For a slightly sweeter sauce, add 1/4 tsp sugar, if desired.)

Finish and serve

Thinly slice chicken. Add 1 tbsp butter (dbl for 4 ppl) and half the parsley to the pot with farro. Season with salt and pepper, to taste, then stir until butter melts. Divide farro between plates. Spoon veggies over farro, then place chicken over top. Spoon any remaining sauce over chicken. Sprinkle with remaining parsley.

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