Sweet-and-Savoury Chicken Bowls
with Stone Fruit Salsa and Herby Almond Farro
Ingredients: Chicken tenders • Peaches • Roma tomatoes • Farro (wheat) • Lemon • Cucumber • Almonds • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Mint • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites).
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
320 g
Chicken Breast Tenders
½ cup
Farro
(Contains: Wheat May contain traces of: Tree nuts, Soy, Milk, Sulphites, Crustaceans, Egg, Sesame, Mustard, Peanuts, Wheat, Fish)
1 unit(s)
Tomato
1 unit(s)
Mini Cucumber
1 unit(s)
Lemon
7 g
Mint
28 g
Almonds, sliced
(Contains: Almonds May contain traces of: Soy, Milk, Sulphites, Egg, Sesame, Mustard, Peanuts, Gluten)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Soy, Milk, Sulphites, Crustaceans, Egg, Sesame, Wheat, Fish, Gluten)
3 g
Smoked Paprika-Garlic Blend
(Contains: Sulphites May contain traces of: Tree nuts, Soy, Milk, Sesame, Mustard, Peanuts, Wheat)
1 unit(s)
Stone Fruit
Not included in your delivery
0.13 tsp
Salt*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- To a medium pot, add farro, 1/8 tsp (1/4 tsp) salt 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, pat chicken dry with paper towels.
- To a medium bowl, add half the Smoked Paprika-Garlic Blend (use all for 4 servings) and 1/2 tbsp (1 tbsp) oil. Add chicken and toss to coat.
- Drizzle some oil on a foil-lined baking sheet, then add chicken. Season with salt and pepper, if you like, then toss to coat.
- Broil in the middle of the oven for 10-12 min, until cooked through.**
- While the chicken broils, cut four sections off of stone fruit, avoiding the pit. Cut each section into 1/4-inch pieces.
- Cut tomato into 1/4-inch pieces.
- Halve cucumber lengthwise. Cut into 1/4-inch pieces.
- Zest, then juice lemon.
- Remove mint leaves from stems, then finely chop.
- Heat a large non-stick pan over medium.
- When hot, add almonds to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Remove from heat.
- Transfer to a plate.
- To a large bowl, add mustard, lemon zest, half the mint, 1/2 tbsp (1 tbsp) lemon juice and 1 tbsp (2 tbsp) oil. Whisk to combine.
- Add stone fruit, tomatoes and cucumber. Toss to coat, then season with salt and pepper, if you like.
- To the pot with farro, stir in half the almonds, remaining mint, any chicken juices from the baking sheet and 1/2 tbsp (1 tbsp) lemon juice. Season with salt and pepper, if you like.
- Divide farro between plates. Top with chicken and salsa.
- Sprinkle remaining almonds over top.
