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American Recipes
Herbs De Provence Chicken

Herbs De Provence Chicken

with a Farro Caprese Salad

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Rated 3.1 / 4out of 2924 ratings
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In our dream life, we’d spend our days frolicking in lavender fields in the south of France. Until then, we have this chicken dish, which features thighs seasoned with herbs de Provence, an herb blend that puts those floral aromatics first. Underneath, you’ve got tender zucchini and a farro, tomato, and mozzarella jumble that’s studded with shreds of fresh basil—call it a grain-filled twist on caprese salad, if you will.

Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Chicken Thighs

¾

Farro

(ContainsWheat)

1

Zucchini

4

Fresh Mozzarella

(ContainsMilk)

½

Basil

2

Balsamic Vinegar

1

Herbs de Provence

4

Grape Tomatoes

Not included in your delivery

1

Vegetable Oil

1

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3138 kJ
Calories750 kcal
Fat43 g
Saturated Fat16 g
Carbohydrate46 g
Sugar6 g
Dietary Fiber6 g
Protein50 g
Cholesterol175 mg
Sodium440 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Baking Sheet
Instructionsarrow up iconarrow up icon
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Preheat Oven and Cook Farro
Preheat Oven and Cook Farro
1

Wash and dry all produce. Preheat broiler or grill to high. Bring farro and 3½ cups water to a boil in a medium pot. Cook until tender, 25-30 minutes. Drain any excess water, then return farro to pot.

Prep Zucchini and Chicken
Prep Zucchini and Chicken
2

Trim ends from zucchini, then halve lengthwise. Cut each half into 4 long wedges. Toss with a large drizzle of oil. Season with salt and pepper. Pat chicken dry with a paper towel, then season all over with salt, pepper, and herbs de Provence.

Cook Zucchini and Chicken
Cook Zucchini and Chicken
3

Place zucchini and chicken on a lightly oiled baking sheet. Broil until zucchini is browned and chicken is no longer pink in center, 15-20 minutes, flipping halfway through. TIP: If grilling, grill zucchini and chicken over direct heat, turning occasionally, until lightly charred and cooked through, 15-20 minutes.

Prep Remaining Ingredients
Prep Remaining Ingredients
4

While zucchini and chicken cook, halve tomatoes lengthwise. Cut mozzarella into ½-inch cubes. Pick basil leaves from stems; discard stems. Thinly slice leaves.

Toss Farro and Make Dressing
Toss Farro and Make Dressing
5

Add tomatoes, mozzarella, and half the basil to pot with farro and toss to combine. Season with salt and pepper. In a small bowl, whisk together vinegar and 1 TBSP olive oil. Season with salt and pepper.

Plate and Serve
Plate and Serve
6

Divide farro mixture between plates. Top with zucchini, then drizzle with dressing. Add chicken to plate and sprinkle with remaining basil.