Mediterranean Chicken Barley Bowls
with Roasted Broccoli & Lemony Yogurt Drizzle
This bowl features the ancient grain barley, which has been satisfying tummies with its pleasantly chewy texture and nutty flavor since the dawn of civilization. Here, barley is seasoned with Italian herbs and fresh garlic to make a delicious bed for crispy roasted broccoli and juicy seared chicken. It’s all drizzled with a zesty lemon yogurt sauce for a simple, hearty dinner idea for the ages!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 clove
Garlic
8 ounce
Broccoli Florets
1 unit
Lemon
¾ cup
Barley
(Contains Wheat)
1 unit
Chicken Stock Concentrate
1 tablespoon
Italian Seasoning
10 ounce
Chicken Breast Strips
4 tablespoon
Yogurt
(Contains Milk)
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Peel and mince or grate garlic. Cut broccoli florets into bite-size pieces if necessary. Zest and quarter lemon.
• Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook, stirring frequently, until fragrant, 30-60 seconds. • Stir in barley, stock concentrate, 2½ cups water (4 cups for 4 servings), ¼ tsp Italian Seasoning (½ tsp for 4), and a pinch of salt. (You’ll use more Italian Seasoning later.) • Bring to a boil, then cover and reduce to a low simmer. Cook until barley is tender and liquid has absorbed, 25-30 minutes. (TIP: If you end up with any excess liquid, simply pour it out. Alternatively, if liquid has evaporated before barley is done, add a splash of water.) Keep covered off heat until ready to serve.
• Meanwhile, toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 12-15 minutes.
• In a small bowl, combine yogurt, a squeeze of lemon juice (big squeeze for 4 servings), and a pinch of lemon zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. TIP: If you prefer a less citrusy flavor, use less lemon juice and zest. • Season with a pinch of pepper.
• Pat chicken* dry with paper towels; cut into bite-size pieces if necessary. Season with 1 tsp Italian Seasoning (2 tsp for 4 servings), salt, and pepper. (Be sure to measure the Italian Seasoning—we sent more.) • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
• Stir chicken into pot with barley. • Divide chicken and barley between bowls; top with broccoli. Spoon yogurt sauce over everything and serve with remaining lemon wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
