with Mango Salsa and Herby Farro
Sweet, tangy and full of freshness, this bowl hits all the right notes. Tender mustard-glazed chicken is paired wth hearty farro, while juicy mango salsa adds a tropical lift. Bright herbs tie the flavours together for a nutritionist's pick that feels equal parts satisfying and refreshing. Ingredients: Chicken breast tenders • Mango • Roma tomato • Farro (wheat) • Lemon • Cucumber • 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) • Dill • Smoked paprika-garlic blend (sulphites) (smoked paprika, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Chicken Breast Tenders
320 g
Farro
0.5 cup
Mango
1 unit(s)
Tomato
1 unit(s)
Mini Cucumber
1 unit(s)
Lemon
1 unit(s)
Dill
7 g
Almonds, sliced
28 g
Whole Grain Mustard
1 tbsp
Smoked Paprika-Garlic Blend
6 g
Oil
1.5 tbsp
- Before starting, preheat the broiler to high.
- 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, pat chicken dry with paper towels.
- In a medium bowl, toss together chicken, Smoked Paprika-Garlic Blend, half the mustard and 1/2 tbsp (1 tbsp) olive oil.
- To a foil-lined baking sheet, 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, flipping once, until cooked through.**
- While the chicken broils, peel, pit, then cut mango into 1/4-inch pieces.
- Cut tomatoes into 1/4-inch pieces.
- Halve cucumber lengthwise. Cut into 1/4-inch pieces.
- Zest, then juice lemon.
- Strip dill leaves from stems, then roughly chop.
- Heat a large non-stick pan over medium-high.
- When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Remove from heat.
- Transfer to a plate.
- In a large bowl, whisk together half the dill, half the mustard, 1/2 tbsp (1 tbsp) lemon juice, 1 tsp (2 tsp) lemon zest and 1 tbsp (2 tbsp) olive oil.
- Add mango, 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 dill and remaining lemon juice.
- Divide farro between plates. Top with chicken and salsa.
- Sprinkle remaining almonds over top.
680
kcal
Calories
24
g
Fat
3
g
Saturated Fat
67
g
Carbohydrate
18
g
Sugar
10
g
Dietary Fiber
53
g
Protein
125
mg
Cholesterol
170
mg
Sodium
0
g
Trans Fat
1400
mg
Potassium
100
mg
Calcium
5
mg
Iron
with Mango Salsa and Herby Farro
with Mango Salsa and Herby Farro
with Blueberry Dressing, Goat Cheese and Walnuts
