with Fig Dressing, Veggies and Toasted Almonds
Ingredients: Chicken breast • Halloumi (milk) (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk_ • Sweet bell pepper • Red onion • Spinach • Farro (wheat) • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Almonds • Balsamic vinegar (sulphites) (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) • Vegetable broth concentrate (vegetable juice concentrates (tomato, mushroom, onion, carrot, celery), sugars (sugar, maltodextrin), salt, yeast extract) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Thyme.
Allergens
Utensils
Tags
Halloumi Cheese
1 unit(s)
Red Onion
0.5 unit(s)
Sweet Bell Pepper
1 unit(s)
Farro
0.5 cup
Almonds, sliced
28 g
Fig Spread
2 tbsp
Balsamic Vinegar
1 tbsp
Vegetable Broth Concentrate
1 unit(s)
Baby Spinach
113 g
Thyme
3.5 g
Dijon Mustard
0.5 tbsp
Chicken Breasts
2 unit(s)
Oil*
1.5 tbsp
Salt*
0.125 tsp
Pepper*
0.125 tsp
- Before starting, wash and dry all produce. Preheat oven to 450°F.
- To a medium pot, add farro, broth concentrate, 1/4 tsp (1/2 tsp) and 3 cups (6 cups) water. Bring to a boil over high.
- Once boiling, reduce heat to medium-low. Cook uncovered for 16-20 min, until farro is tender but still firm to the bite.
- Strain farro, then return to the pot, off heat.
- Meanwhile, strip 1 tbsp (2 tbsp) thyme leaves off stems.
- Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 servings).
- Core, then cut pepper into 1/2-inch pieces.
- Cut halloumi into 1/4-inch-thick slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
- Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 18-22 min, until golden and cooked through. **
- Heat a large non-stick pan over medium.
- When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.) Transfer to a plate.
- Reheat the pan over medium.
- Add 1/2 tbsp (1 tbsp) oil, then onions, peppers and thyme. Cook for 4-5 min, stirring occasionally, until peppers are tender-crisp. Transfer veggies to the plate with almonds and set aside.
- Wipe out the pan.
- Reheat the same pan over medium.
- Add halloumi to the dry pan. (NOTE: Don't overcrowd the pan. Cook in batches for 4 servings.) Cook for 2-3 min per side, until golden.
- Meanwhile, to a large bowl, add Dijon, vinegar, half the fig spread and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Whisk to combine.
- Add farro, veggies, spinach and half the almonds. Season with salt and pepper, then toss to coat.
- Thinly slice chicken.
- Divide farro salad between bowls. Top with chicken and halloumi.
- Sprinkle remaining almonds over top.
- Spoon remaining fig spread over top.
If you've opted to add chicken breast, preheat oven to 450°F.
Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 18-22 min, until golden and cooked through. **
Thinly slice chicken. Top bowls with chicken.
980
kcal
Calories
46
g
Fat
19
g
Saturated Fat
66
g
Carbohydrate
14
g
Sugar
9
g
Dietary Fiber
76
g
Protein
195
mg
Cholesterol
1670
mg
Sodium
0.4
g
Trans Fat
1700
mg
Potassium
400
mg
Calcium
7
mg
Iron
