Shawarma-Spiced Chicken & Farro Bowls
with Chimichurri Yogurt, Marinated Tomatoes & Pickled Shallot
Our chefs swapped the classic rice-based bowl for protein- and fiber-rich farro. Once tender, it’s mixed with olive oil and dill, then topped with sautéed shawarma-spiced chicken and sweet bell pepper, plus tangy pickled shallot and juicy herbaceous marinated tomatoes. With a drizzle of creamy chimichurri, it’s bye-bye boring bowl—hello, farro!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Green Bell Pepper
10 ounce
Chopped Chicken Breast
½ teaspoon
Cumin
5 teaspoon
White Wine Vinegar
2 tablespoon
Yogurt
(Contains: Milk)
¾ cup
Farro
(Contains: Wheat)
1 tablespoon
Shawarma Spice Blend
2 unit
Tomato
¼ ounce
Dill
1 ounce
Chimichurri
1 unit
Shallot
½ tablespoon
Za'atar Spice
(Contains: Sesame)
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
½ teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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Wash and dry produce.
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In a medium pot (large pot for 4 servings), combine farro, 3 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.
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While farro cooks, halve, peel, and thinly slice shallot. Halve tomatoes lengthwise; cut crosswise into ¼-inch-thick half-moons. Halve, core, and thinly slice bell pepper into strips. Roughly chop dill.
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In a small microwave-safe bowl, combine shallot, vinegar, 1 TBSP water, ½ tsp sugar, and a pinch of salt (2 TBSP water and 1 tsp sugar for 4 servings); cover with plastic wrap and microwave for 30-45 seconds. Stir and set aside to pickle.
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In a medium bowl, combine tomatoes, half the Za’atar Spice (all for 4), a drizzle of olive oil, salt, and pepper. Set aside to marinate.
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In a second small bowl, combine yogurt, half the chimichurri, and half the cumin (all the chimichurri and all the cumin for 4 servings).
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Open package of chicken* and drain off any excess liquid.
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Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken, bell pepper, Shawarma Spice Blend, salt, and pepper. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.
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Once farro is done, transfer to a large bowl and combine with half the dill, a drizzle of olive oil, salt, and pepper.
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Divide farro between shallow bowls; top with chicken and bell pepper, marinated tomatoes, and pickled shallot (draining first). Drizzle chicken with sauce and garnish with remaining dill.
