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Smoky Chicken & Creamy Cilantro Sauce with Sweet Pepper & Zucchini Farro

Smoky Chicken & Creamy Cilantro Sauce with Sweet Pepper & Zucchini Farro
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Blue Apron. Recipe Credit: . Photo Credit: Blue Apron.
Summary

For our quick spin on piri piri chicken— or Portuguese-style spiced, marinated chicken—we’re coating chicken with a blend of paprika, ground yellow mustard, and more, then topping it with a creamy cilantro sauce for cooling contrast.

Can't find cilantro pesto? Make your own by finely chopping fresh cilantro and garlic, then add olive oil and lime juice.

  • Prep time
    10 min
  • Cook time
    30 min
  • Servings
    4 Servings
  • Serving size
    1/4 recipe
Dinner Foodie Main Dish Meal Kit Recipes
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1/4 recipe
  • Amount per serving Calories 520

  • Total Fat 16g
    • Saturated Fat 2g
    • Trans Fat 0g
  • Cholesterol 125mg
  • Sodium 210mg
  • Total Carbohydrate 47g
    • Dietary Fiber 6g
    • Total Sugars 16g
  • Protein 48g
  • Potassium 1076mg
Dinner Foodie Main Dish Meal Kit Recipes
Ingredients

Ingredients

  • farro
    1 cup
  • zucchini
    2
  • garlic
    2 clove
  • mini sweet peppers
    1/2 lbs
  • sweet drop peppers
    2 tbsp
  • cilantro pesto
    1/4 cup
  • fromage blanc
    2 tbsp
  • honey
    2 tbsp
  • red wine vinegar
    1 tbsp
  • crushed red pepper flakes
    1/4 tsp
  • smoked paprika
    1/2 tsp
  • sweet paprika
    1/2 tsp
  • mustard powder
    1/2 tsp
  • garlic powder
    1/2 tsp
  • onion powder
    1/2 tsp
  • olive oil (divided use)
    2 tbsp plus 1/2 tsp
  • chicken breasts
    4 (6-oz) breasts

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Directions

Directions

  1. Cook the farro: Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    <b>Cook the farro: </b>Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Once boiling, add the farro 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: Meanwhile, wash and dry the fresh produce. Medium dice the zucchini. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the sweet peppers; remove the cores, then large dice. Roughly chop the sweet drop peppers. To make the creamy cilantro pesto, in a bowl, combine the cilantro sauce and fromage blanc. To make the dressing, in a separate bowl, combine the honey, vinegar, 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. To make the spice blend, combine the smoked and sweet paprika, mustard powder, garlic powder, and onion powder in a small bowl.

    <b>Prepare the ingredients: </b>Meanwhile, wash and dry the fresh produce. Medium dice the zucchini. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the sweet peppers; remove the cores, then large dice. Roughly chop the sweet drop peppers. To make the creamy cilantro pesto, in a bowl, combine the cilantro sauce and fromage blanc. To make the dressing, in a separate bowl, combine the honey, vinegar, 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. To make the spice blend, combine the smoked and sweet paprika, mustard powder, garlic powder, and onion powder in a small bowl.

  3. Cook the vegetables: In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic and diced sweet peppers. Cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

    <b>Cook the vegetables: </b>In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic and diced sweet peppers. Cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

  4. Cook the chicken: Pat the chicken dry with paper towels; season on both sides with salt (optional), pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1 tablespoon 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. Carefully slice crosswise. *An instant-read thermometer should register 165 degrees F.

    <b>Cook the chicken: </b>Pat the chicken dry with paper towels; season on both sides with salt (optional), pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1 tablespoon 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. Carefully slice crosswise. <i>*An instant-read thermometer should register 165 degrees F.</i>

  5. Finish the farro & serve your dish: To the pot of cooked farro, add the dressing, chopped sweet drop peppers, cooked vegetables, and 1/2 teaspoon of olive oil. Season with salt (optional) and pepper; stir to combine. Serve the finished farro topped with the sliced chicken. Drizzle with the creamy cilantro sauce. Enjoy!

    <b>Finish the farro & serve your dish: </b>To the pot of cooked farro, add the dressing, chopped sweet drop peppers, cooked vegetables, and 1/2 teaspoon of olive oil. Season with salt (optional) and pepper; stir to combine. Serve the finished farro topped with the sliced chicken. Drizzle with the creamy cilantro sauce. Enjoy!
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