Zesty Lemon Chicken & Veggie Farro Bowl

Name: Zesty Lemon Chicken & Veggie Farro Bowl with Parsley
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 2 unit(s) Chicken Breasts; ½ cup Farro; 1 unit(s) Lemon; 170 g Green Beans; 1 unit(s) Sweet Bell Pepper; 2 unit(s) Garlic, cloves; 7 g Parsley; 3 tbsp Oil*

with Parsley

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Say hello to feel-good flavor! This vibrant dish features juicy lemon zest-rubbed chicken paired with a crisp medley of green beans and red peppers, all served over hearty farro seasoned with garlic and parsley. Packed with simple, wholesome ingredients and zero preservatives, it's a nourishing meal that proves that healthy doesn't have to mean boring

Tags:

Healthy

Allergens:

Wheat

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

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)

1 unit(s)

Lemon

170 g

Green Beans

1 unit(s)

Sweet Bell Pepper

2 unit(s)

Garlic, cloves

7 g

Parsley

Not included in your delivery

3 tbsp

Oil*

Nutrition Values

Calories610 kcal

Fat27 g

Saturated Fat4 g

Carbohydrate13 g

Sugar8 g

Dietary Fiber7 g

Protein48 g

Cholesterol125 mg

Sodium85 mg

Trans Fat0 g

Potassium950 mg

Calcium50 mg

Iron2.3 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.

Cooking Steps

Before starting, preheat the oven to 425°F.
Wash and dry all produce.
To a medium pot, add farro and 3 cups (6 cups) water. Bring to a boil over high. Once boiling, reduce heat to medium-low.
Cook uncovered for 16-20 min, until farro is tender but still firm to the bite. Strain farro, then return to the pot, off heat.

Trim green beans.
Core, then cut pepper into 1/4-inch strips.
Peel, then mince or grate garlic.
Roughly chop parsley.
Zest, then juice half the lemon. Cut remaining lemon into wedges.

Pat chicken dry with paper towels. Add chicken, 1/2 tbsp (1 tbsp) olive oil, half the lemon zest and half the garlic to a large bowl. Season with salt and pepper if desired, then toss to coat.
Heat a large non-stick pan over medium-high. Add 1/2 tbsp (2 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.**

Reheat the large non-stick pan over medium-high. When hot, add green beans, peppers and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates.
Add 1 tbsp (2 tbsp) olive oil. Cook for 1 min, stirring often, until green beans are tender-crisp. Season with salt and pepper.