Nutritionist's Pick: Golden Chicken and Greek-Inspired Farro
with Green Olives and Yogurt Sauce
Ingredients: Chicken breasts • Roma tomato • Farro (wheat) • Lemon • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Spinach • Yogurt sauce (milk) (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) • Parsley • Mediterranean spice blend (corn starch, fine salt, dehydrated vegetables (garlic, onion, red bell pepper), sugar, spices and herbs, cornmeal, citric acid, lemon juice powder, canola oil, silicon dioxide) • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
½ cup
Farro
(Contains: Wheat May contain traces of: Tree nuts, Soy, Milk, Sulphites, Crustaceans, Egg, Sesame, Mustard, Peanuts, Wheat, Fish)
60 g
Mixed Olives
(May contain traces of: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
1 unit(s)
Tomato
7 g
Parsley
2 unit(s)
Garlic, cloves
1 unit(s)
Lemon
56 g
Baby Spinach
3 tbsp
Yogurt Sauce
(Contains: Milk)
7 g
Mediterranean Spice Blend
(May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- To a medium pot, add farro, ⅛ tsp (¼ tsp) salt and 3 cups (6 cups) water. Bring to a boil over high. Once boiling, reduce heat to medium-low.
- Cook uncovered for 20-24 min, until farro is tender but still firm to the bite. Strain farro, then return to the pot, off heat.
- Cut tomato into ¼-inch pieces.
- Peel, then mince or grate garlic.
- Roughly chop parsley.
- Roughly chop spinach.
- Strain, then roughly chop olives.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Pat chicken dry with paper towels.
- To a large bowl, add chicken, 1/2 tbsp (1 tbsp) olive oil, Mediterranean Spice Blend, half the lemon zest and half the garlic. Toss to coat. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. Add 1/2 tbsp (1 tbsp) olive oil. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches, if needed.) Cook 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 7-9 min, until cooked through.**
- To the farro, add spinach, parsley, tomatoes, olives, 1 tbsp (2 tbsp) olive oil, lemon juice, remaining lemon zest and remaining garlic. Season with salt and pepper, then toss to combine.
- Thinly slice chicken.
- Divide chicken and farro between plates.
- Squeeze lemon wedge over top.
- Serve yogurt sauce alongside chicken.
