Green Goddess Chicken & Farro Bowls
with Heirloom Grape Tomatoes, Cucumber, Radishes & Dill
- Milk
- Wheat
Your new weeknight hero: nutty, satisfying farro! Here, it’s tossed with crisp cucumbers, jewel-toned tomatoes, and peppery radishes. Ranch-seasoned chicken cutlets are nestled on top with a drizzle of our creamy, herbaceous green goddess dressing seasoned with fresh dill and scallions. This gorgeous, nutritious bowl delivers amazing textures and flavors in just 30 minutes.
Ingredients
10 ounce
Chopped Chicken Breast
4 ounce
Heirloom Grape Tomatoes
4 tablespoon
Yogurt
(Contains: Milk)
1 unit
Mini Cucumber
¾ cup
Farro
(Contains: Wheat)
2 ounce
Green Goddess Dressing
3 unit
Radishes
1 tablespoon
Ranch Spice
2 unit
Scallions
¼ ounce
Dill
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
- In a medium pot (large pot for 4 servings), combine farro, 3½ cups water (6 cups for 4), and a big pinch of salt. Bring to a boil and cook until farro is tender, 25-30 minutes. TIP: If you end up with any excess water, simply pour it out. Alternatively, if water evaporates before farro is done, add a splash of water.
- While farro cooks, wash and dry produce.
-
Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Halve tomatoes. Trim and thinly slice radishes into rounds. Trim and thinly slice scallions, separating whites from greens. Pick and roughly chop fronds from dill.
-
Open package of chicken* and drain off any excess liquid.
-
Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken, half the Ranch Spice (all for 4 servings), salt, and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
- Meanwhile, in a small bowl, combine green goddess dressing, yogurt, 1 TBSP water (2 TBSP for 4 servings), salt, and pepper.
-
In a large bowl, combine farro, cucumber, tomatoes, radishes, scallion whites, half the dill, half the dressing, a drizzle of olive oil, salt, and pepper.
- Divide farro salad between shallow bowls. Top with chicken. Drizzle with remaining dressing if desired. Garnish with scallion greens and remaining dill. Serve.
