Pan-Seared Chicken

Pan-Seared Chicken

with Tomato-Barley Hash & Charred Broccoli

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Nutty, wholesome barley makes a great blank canvas. Mild chives, floral lemon zest, and crunchy almonds help create a hash that’s perfect with juicy chicken. Allowing broccoli to develop colour in the oven gives it extra depth of flavour—a final squeeze of lemon makes it even more delicious.

Tags:Dairy free
Allergens:Wheat/BléTree Nut/Noix

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup

Pearled Barley


1 unit


2 clove


1 unit

Roma Tomato

7 g


170 g

Broccoli, florets

2 g

Chicken Breasts

1 unit

Chicken Broth Concentrate

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

Not included in your delivery







Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories0 kcal
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Instructionsarrow up iconarrow up icon
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Cook the barley: Preheat oven to 400°F. Bring a medium pot of water to a boil with a large pinch of salt. Once boiling, add the barley and cook for about 20-25 minutes, until tender. Drain and set aside.


Prep: Wash and dry all produce. Zest and halve the lemon. Finely chop the chives. Mince the garlic. Halve, seed, and dice the tomato.


Roast the broccoli: Toss the broccoli florets on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Bake in the oven for 20 minutes, until lightly charred.


Cook the chicken: Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Season the chicken with salt and pepper. Add the chicken to the pan and sear for 2-3 minutes per side, until golden brown but not yet cooked through. Transfer to the baking sheet in the oven to finish cooking for 6-8 minutes. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.) Remove from the oven and set aside to rest for 5 minutes.


Meanwhile, in the same pan, heat a drizzle of oil over medium heat. Add the diced tomato and cook, stirring, for about 4-5 minutes, until softened. Add the garlic and cook for 30 seconds, until fragrant. Season with salt and pepper.


Add the cooked barley to the tomato mixture along with the lemon zest, chives, broth concentrate, and 1⁄4 cup water (double for 4 people.) Toss to combine.


Finish and serve: Thinly slice the chicken against the grain. Serve with a squeeze of lemon atop the tomato-barley hash with charred broccoli to the side. Sprinkle with the sliced almonds and enjoy! BBQ TIP: Instead of pan-frying, grill chicken on medium heat, with lid closed, 6 to 8 min per side, until cooked to temperature above.