Pan-Seared Chicken
with Tomato-Barley Hash & Charred Broccoli
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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
¾ tasse(s)
Pearl barley
(Contient Blé)
1 pièce(s)
Citron
2 gousse(s)
Ail
1 pièce(s)
Tomato
7 g
Ciboulette
170 g
Brocoli, en fleurons
2 g
Poitrines de poulet
1 pièce(s)
Concentré de bouillon de poulet
28 g
Amandes, tranchées
(Contient Noix)
Pas inclus dans votre livraison
pièce(s)
Sel*
pièce(s)
Huile*
pièce(s)
Poivre*
Informations nutritionnelles
Instructions
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.