Pan-Seared Chicken

Pan-Seared Chicken

with Creamy Barley Risotto and Charred Broccoli

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Nutty, wholesome barley makes a great blank canvas. Mild chives, citrusy 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.

Allergens:Wheat/BléTree Nut/NoixMilk/Lait

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 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Breasts

1.5 cup

Pearled Barley


1 unit


56 g

Almonds, sliced

(ContainsTree Nut/Noix)

2 unit

Chicken Broth Concentrate

454 g

Broccoli, florets

20 g


14 g


1 unit


1 tbsp


Not included in your delivery

1 tbsp





Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories664 kcal
Fat17 g
Saturated Fat4 g
Carbohydrate78 g
Sugar9 g
Dietary Fiber17 g
Protein54 g
Cholesterol106 mg
Sodium407 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 400°F. (To roast the broccoli and chicken.) Start prepping when the oven comes up to temperature!


Prep and cook the barley: Bring a medium pot of salted water to a boil. Wash and dry all produce. Zest, then juice the lemon. Finely chop the chives. Mince or grate the garlic. Cut the tomato into 1/2-inch pieces. Add the barley to the boiling water and cook for about 20-25 min, until tender.


Roast the broccoli: Meanwhile, toss the broccoli florets on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast in the centre of the oven, stirring halfway through, until charred, 18-20 min.


Cook the chicken: Meanwhile, heat a large pan over medium-high heat. Season the chicken with salt and pepper. Add a drizzle of oil, then the chicken. Cook until golden brown, but not yet cooked through, 2-3 min per side. Brush 1/4 tsp honey over each chicken and sprinkle with almonds. Transfer the chicken to the baking sheet (with the broccoli) in the oven and bake until cooked through, 6-8 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)


Meanwhile, reduce the heat to medium. Add another drizzle of oil to the same pan, then the tomato. Cook, stirring, until softened 4-5 min. Add the garlic and cook for 30 sec, until fragrant. Season with salt and pepper.


Drain the barley. Add to the tomatoes along with the chives, broth concentrate, butter, 1/2 cup water and 1 tbsp lemon juice. (Add more lemon juice, 1 tbsp at a time, if you want it more tangy.) Toss to combine.


Finish and serve: Sprinkle lemon zest over the chicken. Slice the chicken (when you cut into the chicken your almonds may fall off.) Serve atop the creamy barley risotto with the charred broccoli to the side. Enjoy!