Middle Eastern-Spiced Chicken & Farro
with roasted sweet potatoes
This Middle Eastern-inspired bowl has it all: a hint of sweetness from roasted sweet potatoes, a zippy balsamic pan sauce, nutty farro and juicy, spiced chicken tenders. You'll be licking the plate clean!
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
285 g
Chicken Breast Tenders
½ cup
Farro
(Contains: Wheat)
340 g
Sweet Potato
1 unit
Chicken Stock Reduction
1 tbsp
Balsamic Vinegar
(Contains: Sulphites)
1 tbsp
Middle Eastern Spice Blend
(Contains: Mustard)
28 g
Baby Spinach
113 g
Yellow Onion
1 unit
Garlic, cloves
Not included in your delivery
2 tbsp
Oil*
0.63 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450°F. Wash and dry all produce. Start the recipe when the oven is ready. To a medium pot, add farro, 1/2 tsp (1 tsp) salt and 3 cups (6 cups) water. Bring to a boil over high heat. 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.
Meanwhile, cut sweet potatoes into 1/2-inch pieces. Peel, then cut onion into 1/2-inch slices. Peel, then mince or grate garlic. To a parchment-lined baking sheet, add sweet potatoes, onions, half the Middle Eastern Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. Roast on the middle rack of the oven for 16-18 min, stirring halfway through, until tender and golden-brown.
In a large non-stick pan, heat 1 tbsp oil over medium heat. Meanwhile, pat chicken dry with paper towels, then season with salt, pepper and remaining Middle Eastern Spice Blend. When the pan is hot, add chicken. (NOTE: Cook in batches for 4 portions, using 1 tbsp oil per batch.) Cook for 3-4 min per side, until cooked through. Transfer chicken to a plate and cover to keep warm.
In the same pan, melt 1 tbsp (2 tbsp) butter over medium. When butter is melted, add garlic. Cook for 30 sec, stirring constantly, until garlic is fragrant. Add vinegar, chicken stock reduction and 1/4 cup (1/2 cup) water. Bring to a simmer. (TIP: Add any juices from plate with chicken for a boost of flavour.) Simmer for 1-3 min, stirring often, until sauce reduces slightly.
Roughly chop spinach. To the pot with farro, add spinach, balsamic pan sauce and roasted veggies. Season with salt and pepper, then stir to combine. Divide farro salad between plates. Top with chicken. Enjoy!
