October 7, 2023
Source: https://www.blueapron.com/recipes/za-atar-spiced-chicken-farro-salad-with-lemon-garlic-labneh-3

Ingredients

Buy

  • 2 lbs Boneless, Skinless
  • 2 cup Semi-Pearled
  • 8 oz
  • 2
  • 2 clove
  • 2 oz castelvetrano
  • 2
  • 1/2 cup (or greek yogurt)
  • 1 Tbsp Seasoning

On Hand

  • 2 tbsp red wine

Instructions

  1. Cook the
    • Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
  2. Prepare the ingredients & marinate the vegetables
    • Meanwhile, wash and dry the fresh produce. Peel 1 clove of ; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the tomatoes. Medium dice the cucumbers. Pit and roughly chop the . In a bowl, combine the halved tomatoes, diced cucumbers, and chopped . Add the and half the za’atar; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.
  3. Cook the chicken
    • Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the remaining za’atar. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board.
  4. Make the lemon garlic
    • Meanwhile, in a bowl, combine the , lemon juice, 1 tablespoon of olive oil, 2 teaspoons of water, and as much of the paste as you’d like. Taste, then season with salt and pepper if desired.
  5. Finish the & serve your dish
    • To the pot of cooked , add the marinated vegetables (including any liquid) and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished topped with the sliced chicken and lemon-garlic . Enjoy!