Poultry that 19% lighter than the average poultry meal.
Lightness3/5
Ease1/5
👍 Best for
✓ Poultry lovers
This take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track, a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Blue Apron🔄 Availability checked weekly
Nutrition per serving
660
Calories
Per serving, as packaged by Blue Apron. Oils, salt & pepper added at home aren't included.
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Under 500 cal
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Allergens & dietary
Contains Allergens aren't itemized by this provider, check the package label before cooking.
Dietary✓ American
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
2 each Boneless, Skinless Chicken Breasts
½ cup Semi-Pearled Farro
6 oz Carrots
2 oz Arugula
1 each Lemon
1 oz Goat Cheese
2 tsp Honey
1 tbsp Dijon Mustard
2 tbsp Mayonnaise
How to make it
1
Bring a medium pot of salted water (3/4 full) to a boil. Add the farro and cook uncovered 18-20 minutes until tender. Drain thoroughly.
2
Rinse and dry all produce. Peel the carrots and thinly slice on an angle. Quarter and deseed the lemon. In a bowl, combine the honey, mayonnaise, and mustard; season with salt and pepper.
3
Pat the chicken dry and season both sides with salt and pepper. Heat a drizzle of olive oil in a nonstick pan over medium-high. Cook 6-9 minutes per side until browned and cooked through. Transfer to a board, leaving the fond. USDA minimum: 165°F for chicken.
4
Heat a drizzle of olive oil in the pan of fond over medium-high. Add the carrots in an even layer. Cook undisturbed 3-4 minutes until lightly browned; season with salt and pepper. Continue stirring occasionally 1-2 minutes until softened. Remove from heat.
5
In a large bowl, whisk together the juice of 2 lemon wedges and 1 tablespoon olive oil; season with salt and pepper. Add the arugula, cooked farro, cooked carrots, and crumbled goat cheese; toss to combine. Taste and season. Slice the chicken crosswise. Serve the salad topped with the sliced chicken and honey mustard. Offer the remaining lemon wedges on the side.
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Blue Apron puts Honey Mustard Chicken & Farro Salad with with Arugula, Carrots & Goat Cheese on the menu as a Poultry dish that holds up on a weeknight without asking much of the cook. At 660 kcal per serving, the numbers fit most balanced eating frameworks without adjustment.
A salad is a dish consisting of mixed ingredients, frequently vegetables. They are typically served chilled or at room temperature, though some can be served warm. [1]
Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.
Daily calorie contribution33% of 2,000 cal target
⏱️ Est. time: 40 min
🍽️ Serves: 1 serving
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
Bring a medium pot of salted water (3/4 full) to a boil. Add the farro and cook uncovered 18-20 minutes until tender. Drain thoroughly.
Rinse and dry all produce. Peel the carrots and thinly slice on an angle. Quarter and deseed the lemon. In a bowl, combine the honey, mayonnaise, and mustard; season with salt and pepper.
Pat the chicken dry and season both sides with salt and pepper. Heat a drizzle of olive oil in a nonstick pan over medium-high. Cook 6-9 minutes per side until browned and cooked through. Transfer to a board, leaving the fond. USDA minimum: 165°F for chicken.
Heat a drizzle of olive oil in the pan of fond over medium-high. Add the carrots in an even layer. Cook undisturbed 3-4 minutes until lightly browned; season with salt and pepper. Continue stirring occasionally 1-2 minutes until softened. Remove from heat.
In a large bowl, whisk together the juice of 2 lemon wedges and 1 tablespoon olive oil; season with salt and pepper. Add the arugula, cooked farro, cooked carrots, and crumbled goat cheese; toss to combine. Taste and season. Slice the chicken crosswise. Serve the salad topped with the sliced chicken and honey mustard. Offer the remaining lemon wedges on the side.
Honey Mustard Chicken & Farro Salad is a Blue Apron meal
How many calories are in Honey Mustard Chicken & Farro Salad?
Honey Mustard Chicken & Farro Salad contains 660 kcal per serving, portioned as with Arugula, Carrots & Goat Cheese.
Which meal service offers Honey Mustard Chicken & Farro Salad?
Honey Mustard Chicken & Farro Salad is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
Is Honey Mustard Chicken & Farro Salad american?
Honey Mustard Chicken & Farro Salad is tagged as American on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Honey Mustard Chicken & Farro Salad take to prepare?
Honey Mustard Chicken & Farro Salad is made in 5 steps. Estimated active time is about 40 minutes based on the recipe instructions.
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