Za'atar Chicken & Farro Salad
with Arugula, Roasted Carrots & Pomegranate Dressing
Ingredients
- 2 Boneless, Skinless Chicken Breasts (or 4 Skin-On Salmon Fillets or 10 oz Shrimp)
- 1/4 cup Semi-Pearled Farro
- 6 oz Carrots
- 2 oz Arugula
- 1/4 cup Tzatziki
- 1 Tbsp Pomegranate Syrup
- 2 tsp Honey
- 1/4 Tbsp Za'atar Seasoning
- Olive Oil (from pantry)
- Salt (from pantry)
- Pepper (from pantry)
Instructions
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Prepare & roast the carrots
Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and bring to a boil on high. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and half the za'atar; 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.
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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, pepper, and the remaining za'atar. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through. Transfer to a cutting board. When cool enough to handle, slice the cooked chicken crosswise.
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Make the salad & serve your dish
In a large bowl, whisk together the pomegranate syrup, honey, and 1 tablespoon of olive oil; season the dressing with salt and pepper if desired. Add the arugula, cooked farro, and roasted carrots; toss to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the sliced chicken and tzatziki. Enjoy!
Protein Variations
Salmon
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Cook the salmon
Meanwhile, pat the salmon dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with the remaining za'atar. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned salmon, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Turn off the heat.
Shrimp
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Cook the shrimp
Meanwhile, pat the shrimp dry with paper towels; place in a bowl. Season with salt, pepper, and the remaining za'atar; toss to coat. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 3 to 5 minutes, or until opaque and cooked through. Turn off the heat.
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