Mediterranean Chicken & Brown Rice Bowls

Name: Mediterranean Chicken & Brown Rice Bowls with Roasted Broccoli & Lemony Yogurt Drizzle
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 10 oz Chicken Breast; 8 oz Broccoli; 1 unit Chicken Stock Concentrate; 1 1/4 cup Brown Rice; 1 Lemon; 4 tbsp Greek Yogurt; 1 clove Garlic; 1 tbsp Italian Seasoning; 3/4 cup Pearl Barley; tsp Salt, tsp; tsp Black Pepper, tsp; 1 tbsp Cooking Oil, tbsp

with Roasted Broccoli & Lemony Yogurt Drizzle

By Recipe0 System

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!

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

10 oz Chicken Breast
8 oz Broccoli
1 unit Chicken Stock Concentrate
1 1/4 cup Brown Rice
1 Lemon
4 tbsp Greek Yogurt
1 clove Garlic
1 tbsp Italian Seasoning
3/4 cup Pearl Barley
tsp Salt, tsp
tsp Black Pepper, tsp
1 tbsp Cooking Oil, tbsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
2

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.

Swap in brown rice for barley; use 1¾ cups water (3½ cups for 4). Cook for 20-25 minutes. (Save barley for another use.)
3

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.
4

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.
5

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.
6

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°.

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