Green Goddess Shrimp & Farro Bowls
with Heirloom Grape Tomatoes, Cucumber, Radishes & Dill
- Shellfish
- 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
4 ounce
Heirloom Grape Tomatoes
10 ounce
Shrimp
(Contains: Shellfish)
8 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
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
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.
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.
Spoon farro and vegetables into shallow bowls. Top with cooked chicken. If desired, drizzle with remaining dressing. Garnish with scallion greens and remaining chopped dill.
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.
