Nutritionist's Pick: Sweet Potato and Farro Bowls with Organic Almond Chicken
with Cranberries and Kale- Wheat
- Milk
- Mustard
- Almonds
- Tree nuts
- Soy
- Milk
- Sulphites
- Crustaceans
- Egg
- Sesame
- Mustard
- Peanuts
- Wheat
- Fish
- May contain traces of allergens
- Gluten
- Triticale
Ingredients: Organic chicken breast • Sweet potato • Red onion • Farro (wheat) • Kale • Rice vinegar (rice vinegar, sugar, salt) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Dried cranberries (cranberries, sugar, sunflower oil) • Almonds • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Honey • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
2 unit(s)
Organic Chicken Breast
½ cup
Farro
(Contains: Wheat May contain traces of: Tree nuts, Soy, Milk, Sulphites, Crustaceans, Egg, Sesame, Mustard, Peanuts, Wheat, Fish)
56 g
Kale, chopped
1 unit(s)
Sweet Potato
1 unit(s)
Red Onion
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
14 g
Dried Cranberries
(May contain traces of: Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
1 unit(s)
Honey
2 tbsp
Seasoned Rice Vinegar
(May contain traces of: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
28 g
Almonds, sliced
(Contains: Almonds May contain traces of: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
4 g
Garlic Salt
(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
1.5 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°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.
- Meanwhile, cut sweet potato into 1/2-inch pieces.
- Peel, then cut onion into 1/2-inch slices.
- To a parchment-lined baking sheet, add sweet potatoes, onions and 1/2 tbsp olive oil. (NOTE: For 4 servings, use 2 baking sheets, with 1/2 tbsp olive oil.) Season with half the garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven for 18-22 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
- To a large bowl, add vinegar, honey, half the mustard and 1/2 tbsp (1 tbsp) olive oil. Season with salt and pepper. Stir to combine.
- Roughly chop kale, discarding any large ribs.
- Add kale to bowl with dressing. Using your hands, massage dressing into kale for 1 min, until dark green. Set aside.
- Roughly chop almonds.
- Pat chicken dry with paper towels.
- Cut chicken into 1-inch-wide strips
- To a shallow dish, add chicken and remaining mustard. Season with remaining garlic salt and pepper. Toss to coat. Sprinkle almonds over top. Toss to coat.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) olive oil, then chicken. Sear 3-4 min per side, until chicken is golden and cooked through.**
- Add farro, roasted veggies and half the cranberries (use all for 4 servings) to bowl with kale. Toss to combine. (NOTE: It's okay if farro is still warm!)
- Divide farro-kale salad between bowls.
- Top with chicken.
- Sprinkle feta over top.
If you've opted to get organic chicken breasts, cut into 1-inch-wide strips, then prepare and cook in the same way the recipe instructs you to prepare and cook chicken breast tenders.
