This dish highlights zesty lime and medjool dates, whose exceptional sweetness perfectly tempers the bold, Superstition Chipotle Spice to our chicken. We’re serving it over a bed of hearty farro and sweet sautéed carrots, which we’re bringing together with a bit of tzatziki sauce.
Ingredients
- 1.5 cups semi-pearled farro
- 4 chicken breasts cubed
- 2 limes
- 2 persian cucumbers diced
- 3 carrots sliced
- 1/2 red onion diced
- 4 medjool dates diced
- 5 cloves of garlic finely chopped
- 2 tbsp Date Balsamic Vinegar
- 5 tbsp Mexican Lime Olive Oil
- 2 tbsp Superstition Chipotle Dipping Spice
- tzatziki sauce to top with
- sea salt to taste
- black pepper to taste
Other great flavors to try!
Instructions
- Prepare the Farro by rinsing thoroughly. Bring 3 cups of water to a boil, add the farro, and stir. Bring to a boil, cover, then turn heat down to low to simmer for 20-25 minutes until fluffy. Stir occasionally.
- Cube the chicken breasts into 1-inch pieces and place into a medium bowl. Coat with 2 tbsp of Mexican Lime Olive Oil, Superstition Chipotle dipping spice, and the lime juice of one lime. Mix to coat the chicken thoroughly.
- Place the cucumbers and 1/4 of the chopped onion into a medium-sized bowl and toss with Date Balsamic Vinegar, salt, and pepper. Move on to the next step while this marinates.
- Add the remaining 3 tbsp of Mexican Lime Olive Oil to a skillet on medium-high heat. Add your chicken to the skillet. Cook fully (approx. 10-15 minutes) and remove from skillet, leaving the excess oil and spices.
- Add the carrots, remaining diced onion, garlic, and dates into the skillet. Squeeze the lime juice of one lime. Saute until the carrots are soft (approx. 10 mins). Add the farro to the skillet and stir to combine.
- To plate, add a scoop of the farro and vegetable mixture. Add a generous scoop of the chicken. Top with cucumber & onion mixture. Add one dollop of tzatziki on top and enjoy!
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