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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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

¾ cup

Pearled Barley

(ContainsWheat/Blé)

1 unit

Lemon

2 clove

Garlic

1 unit

Roma Tomato

7 g

Chives

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

unit

Salt*

unit

Oil*

unit

Pepper*

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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1

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.

2

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

3

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.

4

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.

5

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.

6

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.

7

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.