Smoky Applewood Spice-and-Honey Organic Chicken
with Chives, Blistered Grapes and Arugula-Spinach Farro- Wheat
- Mustard
- Sulphites
- Tree nuts
- Soy
- Milk
- Sulphites
- Crustaceans
- Egg
- Sesame
- Mustard
- Peanuts
- Wheat
- Fish
- May contain traces of allergens
- Gluten
Ingredients: Organic chicken breast • Farro (wheat) • Red grapes • Arugula and spinach mix • 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 • Balsamic vinegar (sulphites) (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) • Chives • Applewood smoke spice (mustard) (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract).
Ingredients
2 unit(s)
Organic Chicken Breast
½ cup
Farro
(Contains: Tree nuts, Soy, Milk, Sulphites, Crustaceans, Egg, Sesame, Mustard, Peanuts, Wheat, Fish, May contain traces of allergens, Wheat)
85 g
Red Grapes
56 g
Arugula and Spinach Mix
7 g
Chives
1 tbsp
Whole Grain Mustard
(Contains: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish, May contain traces of allergens, Mustard)
1 unit(s)
Honey
7 g
Applewood Smoke Spice
(Contains: May contain traces of allergens, Mustard, Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
½ tbsp
Balsamic Vinegar
(Contains: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk, May contain traces of allergens, Sulphites)
Not included in your delivery
2.5 tbsp
Oil*
¼ 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, 3 cups (6 cups) water and 1/8 tsp (1/4 tsp) salt. 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 rinse with cold water. Return farro to the pot, off heat.
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) olive oil over medium-high.
- When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
- Remove from heat.
- Meanwhile, thinly slice chives.
- In a small bowl, combine half the chives, half the honey, Applewood Smoke Spice and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper.
- Transfer chicken to a parchment-lined baking sheet, then spoon honey-spice mixture over top.
- Roast in the bottom of the oven for 10-12 min, until cooked through.**
- While chicken roasts, halve grapes.
- Heat a large non-stick pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) olive oil and grapes. Cook for 2-3 min, stirring often, until grapes start to blister.
- Add remaining honey, then stir to coat.
- In a large bowl, whisk together mustard, half the vinegar (use all for 4 servings) and 1/2 tbsp (1 tbsp) olive oil. Season with salt and pepper.
- Add in farro, arugula and spinach mix, blistered grapes, any juices from the baking sheet and remaining chives, then toss to coat.
- Thinly slice chicken.
- Divide farro between bowls. Top with chicken.
