Quick, easy, healthy and delicious, this dinner comes together quickly.
A quick and easy, and very flavorful dinner
Course Main Dishes
Cuisine Middle Eastern
Servings 4 people
Ingredients
- 4 each chicken breasts
- 1 cup farro
- 1 cup green beans
- 2 carrots
- 1 small red onion
- 1-2 tbsp feta
- 2-3 tbsp MTOO Garlic Olive Oil or Harissa for extra heat
- 1.25 cup labneh
- 1 tbsp MTOO Flavor Bomb
- 1 tbsp MTOO Zahtar blend
Instructions
- Heat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.
- Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Halve and peel the onion; cut into 1/2-inch-wide wedges. Cut off and discard any stem ends from the green beans; cut crosswise into 2” pieces.
- Add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to pot.
- Meanwhile, transfer the carrot pieces, onion wedges, and green bean pieces to a sheet pan. Drizzle with olive oil and season with salt, pepper, and the MTOO Flavor Bomb spice blend. Toss to coat; arrange in an even layer. Roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
- Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and all but a pinch of the za’atar; toss to coat. In a medium pan, heat a drizzle olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through.
- Turn off the heat. Meanwhile, in a bowl, combine the labneh, feta (crumbling before adding), and 2 tablespoons of water. Season with salt and pepper.
- To the pot of cooked farro, add the roasted vegetables and a drizzle of olive oil.
- Serve the finished farro topped with the cooked chicken. Drizzle with the dressing and garnish with the remaining za’atar. Enjoy.
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