Lime & Date Chicken
with Vegetable Farro
Ingredients
- 10 oz Boneless Chicken Breast Pieces
- 8 oz Plant-Based Beyond Chicken® Breaded Tenders (swapped for)
- 1/2 cup Semi-Pearled Farro
- 6 oz Carrots
- 2 Persian Cucumbers
- 1 Red Onion
- 2 cloves Garlic
- 1 Lime
- 1 oz Dried Medjool Dates
- 1/4 cup Labneh Cheese
- 2 Tbsp Date Syrup
- 2 Tbsp Red Wine Vinegar
- 1 Tbsp Spanish Spice Blend
- Smoked Paprika (from pantry)
- Ground Cumin (from pantry)
- Ground Coriander (from pantry)
- Dried Mexican Oregano (from pantry)
- Cayenne Pepper (from pantry)
- Ground Cinnamon (from pantry)
Instructions
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Cook the farro
Fill a medium pot 3/4 of the way up with salted water; cover and heat 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.
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Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Pit and roughly chop the dates. Place in a medium bowl; cover with 1⁄2 cup of hot water. Set aside to rehydrate at least 10 minutes. Small dice the cucumbers. Halve, peel, and small dice the onion. Peel the carrots and thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime.
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Marinate the cucumbers
In a medium bowl, whisk together the date syrup and vinegar until combined. Add the diced cucumbers and 1⁄4 of the diced onion. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
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Cook the carrots & finish the farro
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and remaining diced onion; season with salt and pepper. Cook, stirring frequently, 6 to 8 minutes, or until softened. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until softened. Turn off the heat. Transfer to the pot of cooked farro; add 2 teaspoons of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.
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Cook the chicken & make the sauce
Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add 1 tablespoon of water (carefully, as it may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the liquid has thickened and the chicken is cooked through. Turn off the heat. Carefully stir in the lime zest and the juice of 2 lime wedges. Taste, then season with salt and pepper if desired.
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Season the labneh & serve your dish
Season the labneh with salt and pepper. Serve the finished farro topped with the cooked chicken and sauce, marinated cucumbers (discarding any liquid), and seasoned labneh. Serve the remaining lime wedges on the side. Enjoy!
Protein Variations
Beyond Chicken
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Customized Step 1
Place an oven rack in the center of the oven; preheat to 425°F. Cook the farro as directed in Step 1.
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Customized Step 4
Cook the carrots as directed in Step 4. Transfer to the pot of cooked farro; add the rehydrated dates (discarding the liquid), lime zest, the juice of 2 lime wedges, and 2 teaspoons of olive oil to the pot. Wipe out the pan.
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Customized Step 5
Line a sheet pan with foil. Place the tenders on the foil; sprinkle with enough of the spice blend to coat (you may have extra). Bake in the oven 7 to 9 minutes, flipping halfway through, or until lightly browned and cooked through. Remove from theoven and immediately season with salt.
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Customized Step 6
Season the labneh and serve your dish as directed with the baked tenders (instead of cooked chicken and sauce).
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