Za'atar Chicken & Farro Salad
with Arugula, Roasted Carrots & Pomegranate Dressing
Ingredients
- 2 Boneless, Skinless Chicken Breasts
- 2 Carrots
- 1 Shallot
- 10 oz Shrimp
- 1/2 cup Semi-Pearled Farro
- 6 oz Carrots
- 2 oz Arugula
- 1/4 cup Tzatziki
- 1 Tbsp Pomegranate Molasses
- 2 tsp Honey
- 1/2 Tbsp Za'atar Seasoning
From your pantry: Olive Oil, Salt, Pepper
Instructions
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Prepare & roast the carrots
Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots and cut into 2-inch pieces on an angle. Line a sheet pan with foil. Transfer the cut carrots to the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until tender when pierced with a fork. Remove from the oven.
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Cook the farro
Meanwhile, add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly.
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Cook the chicken
Meanwhile, pat the chicken dry with paper towels; season on both sides with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high heat. Add the seasoned chicken. 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.
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Make the salad & serve your dish
In a large bowl, combine the spinach, sun-dried tomatoes, toasted pine nuts, cooked farro, and roasted carrots. Add the vinaigrette; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the sliced cooked chicken and crushed farro.
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Finish
Cut the cooked chicken crosswise into slices. Serve the finished salad topped with the sliced chicken. Enjoy!
Protein Variations
Customized Steps
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If you chose Steaks instead of Chicken, pat the steaks dry with paper towels; season on both sides with salt and pepper. Follow the same cooking method. Cook 2 to 3 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Serve the finished salad topped with the sliced steaks. Enjoy!
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