How to Make Za’atar Chicken & Farro with Roasted Grapes, Onion & Brussels Sprouts
To accompany herby za’atar-coated chicken, you’ll serve it over a hearty bed of farro and roasted vegetables and grapes—brought together with a savory pan sauce of balsamic vinegar, garlic, and a touch of crushed red pepper.
10 min prep time
30 min cook time
2servings
1/2 Recipe
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Step-By-Step Instructions:
- Prepare the ingredients: Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem ends of the Brussels sprouts; halve lengthwise. Halve and peel the onion; cut into 1-inch-wide wedges, separating the layers. Halve the grapes. Peel and roughly chop 2 cloves of garlic.
- Cook the farro: Add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
- Roast the vegetables & grapes: Meanwhile, place the prepared brussels sprouts, onion, and grapes on a sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt (optional) and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
- Cook the chicken: Meanwhile, pat the chicken dry with paper towels; season on both sides with salt (optional), pepper, and enough of the za’atar to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1/2 teaspoon 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 (an instant-read thermometer should register 165°F). Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
- Make the pan sauce: In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium high until hot. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter), 1/4 cup of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt (optional) and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the sauce is slightly thickened. Turn off the heat.
- Finish & serve your dish: To the pot of cooked farro, add the roasted vegetables and grapes and pan sauce. Stir to combine. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished farro. Enjoy!
Nutrition facts
2 Servings
-
Serving Size
1/2 Recipe
-
Amount per serving
Calories
470
- % Daily value*
-
Total Fat
8g
10%-
Saturated Fat
1.5g
8% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
125mg
42% -
Sodium
550mg
24% -
Total Carbohydrate
52g
19%-
Dietary Fiber
7g
25% -
Total Sugars
15g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
48g
-
Potassium
1010mg
21%
Ingredients
fresh Brussels sprouts
4 oz
red onion
1 med
red seedless grapes
4 oz
garlic
2 clove
semi-pearled farro
1/2 cup
olive oil ((divided))
1 1/2 tsp
boneless, skinless chicken breasts
2
za’atar seasoning
1 tbsp
balsamic vinegar
2 tbsp
water
1/4 cup
crushed red pepper flakes
1/4 tsp
salt and pepper to taste
1 pinch