Pan-Seared Chicken with Tomato-Barley Hash and Charred Broccoli

This pan-seared chicken recipe brings together juicy, golden-brown chicken breasts with a hearty tomato-barley hash and oven-charred broccoli. The barley, cooked until tender, is tossed with diced tomatoes, fresh chives, lemon zest and a touch of veggie stock concentrate for a savory, nutty base that perfectly complements the chicken.

Broccoli florets are roasted until lightly charred, developing deep flavor, then finished with a squeeze of lemon for brightness. Sliced almonds add a pleasant crunch. This dish is a balanced, satisfying meal that’s as delicious as it is wholesome.

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Ingredients

2 unit Chicken BreastsView ingredient guideLike ingredientDislike ingredient

0.75 cup BarleyView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

1 bunch ChivesView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 ounce AlmondsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

3 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. In a medium pot, bring 3 cups of water to a boil with a large pinch of salt. Add the barley and cook for 30-35 minutes until tender. Drain and set aside.
2. Meanwhile, cut the broccoli into florets. Zest and halve the lemon. Finely chop the chives. Mince or grate the garlic. Halve, seed and core the tomato, then dice.
3. Toss the broccoli florets on a baking sheet with 1 tablespoon olive oil and a pinch of salt and pepper. Roast for 20-25 minutes until lightly charred. Finish with a squeeze of lemon.
4. While the broccoli roasts, heat 1 tablespoon olive oil in a large pan over medium-high heat. Season the chicken on both sides with salt and pepper. Sear for 2-3 minutes per side until golden brown but not cooked through. Transfer to the baking sheet in the oven and cook for 6-8 minutes until juices run clear. Rest for 5 minutes.
5. In the same pan, heat 1 tablespoon olive oil over medium heat. Add the diced tomato and cook, stirring, for 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, stock concentrate and 1/4 cup water. Toss to combine.
7. Thinly slice the chicken against the grain. Serve atop the tomato-barley hash with charred broccoli on the side. Sprinkle with sliced almonds.

Recipe Tips

FAQ

Can I use a different grain instead of barley?

Yes, you can substitute farro, quinoa or brown rice. Adjust cooking time accordingly.

How do I know when the chicken is fully cooked?

The chicken is done when an instant-read thermometer inserted into the thickest part reads 165°F or when juices run clear when pierced with a knife.

Can I make this recipe ahead?

You can cook the barley and roast the broccoli in advance. Reheat gently and sear the chicken fresh for best results.