avec olives vertes et sauce au yogourt
Allergens
Tags
Poitrines de poulet bio
2 unit(s)
Farro
0.5 cup
Olives mélangées
60 g
Tomato
1 unit(s)
Persil
7 g
Gousses d'ail
2 unit(s)
Citron
1 unit(s)
Bébés épinards
56 g
Sauce au yogourt
3 tbsp
Mélange d'épices méditerranéen
7 g
Huile
2 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Before starting, preheat the oven to 425°F. 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 20-24 min, until farro is tender but still firm to the bite. Strain farro, then return to the pot, off heat.
- Cut tomato into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Roughly chop parsley.
- Roughly chop spinach.
- Strain, then roughly chop olives.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Pat chicken dry with paper towels. To a large bowl, add chicken, 1/2 tbsp (1 tbsp) olive oil, Mediterranean Spice Blend, half the lemon zest and half the garlic. Toss to coat. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. Add 1/2 tbsp (1 tbsp) olive oil. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches, if needed.)
- Cook 1-2 min per side, until golden. Transfer chicken to an unlined baking sheet.
- Roast in the middle of the oven for 7-9 min, until cooked through.**
- To the farro, add spinach, parsley, tomatoes, olives, 1 tbsp (2 tbsp) olive oil, lemon juice, remaining lemon zest and remaining garlic. Season with salt and pepper, then toss to combine.
- Divide chicken and Greek-inspired farro between plates.
- Dollop yogurt sauce over chicken.
- Squeeze a lemon wedge over top.
620
kcal
Calories
29
g
Fat
5
g
Saturated Fat
45
g
Carbohydrate
4
g
Sugar
7
g
Dietary Fiber
49
g
Protein
130
mg
Cholesterol
780
mg
Sodium
0
g
Trans Fat
1200
mg
Potassium
175
mg
Calcium
4
mg
Iron
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