Lime & Date Chicken
with Vegetable Farro
Ingredients
- 2 Persian Cucumbers
- 1 Red Onion
- 6 oz Dried Medjool Dates
- 1 Tbsp Red Wine Vinegar
- ¾ cup Semi-Pearled Farro
- 6 oz Carrots
- 1 Lime
- 2 Tbsp Dark Agave Syrup
- 10 oz Boneless, Skinless Chicken Breasts
- ½ cup Breadcrumbs
- 2 cloves Garlic
- ¼ cup Labneh
- 1 Tbsp Gochujang Spice Blend
From your pantry: Olive Oil, Salt, Pepper
Instructions
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Start a countertop
Add the chopped garlic. Once, stirring frequently, 30 seconds to 1 minute, or until fragrant. Transfer to the bowl of cooked farro and 2 teaspoons of olive oil; stir to incorporate. Wipe out the pan.
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Cook the chicken & make the sauce
Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high heat until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board; tent with foil to keep warm. In the same pan, combine the halved capers and as much of the chopped shallot as you'd like (you may have extra). Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomato paste; cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the stock concentrate and 1/4 cup of water. Cook, stirring frequently and scraping up any browned bits, 1 to 2 minutes, or until combined and slightly thickened. Turn off the heat.
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Prepare the ingredients
Remove the honey packet. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Halve, peel, and medium dice the shallot. Quarter and deseed the lemon. Roughly chop the capers. Cut off and discard the stem ends of the green beans; halve crosswise. In a medium bowl, combine the mascarpone cheese and the juice of 2 lemon wedges.
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Season the blankets & serve your dish
Add the cooked green beans to the bowl of seasoned mascarpone; stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished green beans and garlicky farro. Garnish with the remaining lemon wedges. Enjoy!
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Finish & serve
Add the blanched green beans to the bowl of seasoned mascarpone; stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished green beans and garlicky farro. Garnish with the remaining lemon wedges. Enjoy!
Protein Variations
Farro
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Cook the farro
Fill a medium pot of salted water to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
Green Beans
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Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Halve, peel, and medium dice the shallot. Quarter and deseed the lemon. Roughly chop the capers. Cut off and discard the stem ends of the green beans; halve crosswise. In a medium bowl, combine the mascarpone cheese and the juice of 2 lemon wedges.
Cucumbers
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Marinate the cucumbers
In a medium bowl, whisk together the vinegar, sugar, and a pinch of salt and pepper until the sugar and salt are dissolved. Add the sliced cucumbers and stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
Carrots
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Cook the carrots & finish the farro
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high heat until hot. Add the sliced carrots in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the honey (kneading the packet before opening), 2 tablespoons of water, and a pinch of salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the carrots are softened and the liquid has cooked off. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.
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