Herbs de Provence Chicken
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Herbs de Provence Chicken

Herbs de Provence Chicken

over a Warm Farro, Mozzarella, and Tomato Jumble

Between France’s bistro fare and Italy’s trattoria eats, it’s hard to say which country has the supreme cuisine. In fact, we love both so much that we’re tempted to make a hybrid out of the two and call it Fritalian. So say hello to our border-hopping recipe, which features both chicken seasoned with herbs de Provence (southern France’s trademark seasoning) and a farro caprese that is loaded with classic Italian ingredients, like tomatoes, mozzarella, and balsamic vinegar.


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

Total Time30 minutes
Prep Time


serving amount

1 unit


½ cup


(Contains Wheat)

4 ounce

Grape Tomatoes

4 ounce

Fresh Mozzarella

(Contains Milk)

12 ounce

Chicken Breasts

1 tablespoon

Herbes de Provence

1 tablespoon

Balsamic Vinegar

½ ounce


Not included in your delivery

1 tablespoon

Olive Oil




Nutrition Values

/ per serving
Energy (kJ)2594 kJ
Calories620 kcal
Fat23 g
Saturated Fat10 g
Carbohydrate42 g
Sugar10 g
Dietary Fiber3 g
Protein58 g
Cholesterol140 mg
Sodium400 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.


Small Bowl
Large Pan


Cook Farro

Bring 2⅓ cups water and a pinch of salt to a boil in a medium pot. Halve, peel, and mince shallot. Once water is boiling, add farro and shallot to pot. Lower heat and reduce to a simmer. Cook until tender, 25-30 minutes. TIP: If there is still water in pot after cooking, drain farro and return to pot.


Wash and dry all produce. Halve tomatoes lengthwise. Cut mozzarella into ½-inch cubes. TIP: We'll be prepping the chicken next. If you'd like to cook it on the grill, now's a good time to fire it up.

Butterfly Chicken

With your hand on top of one chicken breast, cut ¾ of the way through center, parallel to cutting board, stopping before you slice through completely. Open it up like a book. Season all over with salt, pepper, and herbs de Provence. Repeat with remaining chicken breast.

Make Dressing

In a small bowl, whisk together 1 TBSP balsamic vinegar (we sent more), honey, and a large drizzle of olive oil. Season with salt and pepper.

Cook Chicken

Heat a drizzle of olive oil in a large pan over high heat. Add chicken in a single layer. Cook until browned and no longer pink in center, 3-4 minutes per side. TIP: If grilling, grill chicken over direct heat until lightly charred and no longer pink in center, 3-4 minutes per side.

Finish and Plate

Add tomatoes, mozzarella, and half the dressing to pot with farro and toss to combine. Season with salt and pepper. Slice chicken into strips. Divide farro mixture between plates, then top with chicken. Drizzle with remaining dressing and serve.