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This recipe came in the mail (Blue Apron!) and I absolutely had to share. Very healthy and great combination of sweet and tangy.


Prep 10m     Cook 25m




  • 2 Boneless, Skinless Chicken Breasts

  • 1/2 Cup Semi-Pearled Farro

  • 2 ounces Arugola

  • 1 Red Beet

  • 1 Bunch Mint

  • 2 Tablespoons Crumbled Goat Cheese

  • 2 Tablespoons Pistachios

  • 2 Teaspoons Za'atar

  • 1 Shallot

  • 1 Tablespoon Red Wine Vinegar





Cook the farro. Heat 1 large pot of salted water and 1 small pot of salted water to boiling on high. Once the large pot of water is boiling, add th farro. Cook 15-18 minutes, or until tender. Turn off heat. Drain thoroughly and return to pot.


Prepare the ingredients. While the farro cooks, wash and dry the fresh produce. Peel and medium dice the beet. Peel and mince the shallot; place in a medium bowl with the vinegar. Finely chop the arugola. Pick the mint leaves off the stems; discard the stems. Roughly chop the pistachios.


Cook & dress the beet. While the farro continues to cook, add the beet to the small pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a knife. Drain thoroughly and rinse under cold water for 20 to 30 seconds to stop the cooking process. Transfer to the bowl of shallot-vinegar mixture. Toss to coat and season with salt and pepper to taste.


While the beet cooks, pat the chicken dry with paper towels; season on both sides with salt, pepper and the za'atar. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the season chicken. Cook, loosely covering the pan with aluminum foil, 4 to 6 minutes each per side, or until browned and cooked through. Transfer the cooked chicken to a cutting board.


Make the farro salad. Add the arugula to the pot of cooked farro. Drizzle with olive oil and stir to combine; season with salt and pepper to taste.


Plate your dish. Just before serving, slice the cooked chicke crosswise on an angle. Divide the farro salad between 2 plates. Top with the sliced chicken and dressed beet. Garnish with the mint (finely shopping just before adding), pistachios and goat cheese.



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