with Chives, Blistered Grapes and Arugula-Spinach Farro
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).
Allergens
Tags
Organic Chicken Breast
2 unit(s)
Farro
0.5 cup
Red Grapes
85 g
Arugula and Spinach Mix
56 g
Chives
7 g
Whole Grain Mustard
1 tbsp
Honey
1 unit(s)
Applewood Smoke Spice
7 g
Balsamic Vinegar
0.5 tbsp
Oil
2.5 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
- 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.
640
kcal
Calories
24
g
Fat
3.5
g
Saturated Fat
58
g
Carbohydrate
14
g
Sugar
6
g
Dietary Fiber
49
g
Protein
125
mg
Cholesterol
670
mg
Sodium
0
g
Trans Fat
1100
mg
Potassium
75
mg
Calcium
4
mg
Iron
with Chives, Blistered Grapes and Arugula-Spinach Farro
with Chives, Blistered Grapes and Arugula-Spinach Farro