Mediterranean Chicken Barley Bowls

🥘 Ingredients

• barley
  2 c
• black pepper
  to taste, to taste
• broccoli
  2 head
• chicken breast
  4 pieces
• chicken stock concentrate
  2 packet
• cooking oil
  for cooking, for cooking
• garlic
  4 cloves
• italian seasoning
  2 tsp
• lemon
  2 unit
• salt
  to taste, to taste
• water
  for cooking, for cooking
• yogurt
  4 tbsp

🍳 Cookware

• small pot
• baking sheet
• large pan

1. 

   1

   chicken breast broccoli chicken stock concentrate lemon yogurt garlic italian seasoning barley salt black pepper cooking oil water

   chicken breast: 2 pieces, broccoli: 1 head, chicken stock concentrate: 1 packet, lemon: 1 unit, yogurt: 2 tbsp, garlic: 2 cloves, italian seasoning: 1 tsp, barley: 1 c, salt: to taste, black pepper: to taste, cooking oil: for cooking, water: for cooking
2. 

   2

   Adjust oven rack to top position and preheat oven to 450°F. Wash and dry all produce. Peel and mince garlic . Cut broccoli into bite-size florets. Zest and quarter lemon .

   garlic: 2 cloves, broccoli: 1 head, lemon: 1 unit
3. 

   3

   Heat a drizzle of cooking oil in a small pot over medium-high heat. Add garlic and cook, stirring frequently, until fragrant, ⏱️ 30 seconds . Stir in barley , chicken stock concentrate , 2½ cups water , ¼ tsp italian seasoning , and a pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until barley is tender and liquid is absorbed, ⏱️ 25 minutes . If excess liquid remains, pour it out. If liquid evaporates before barley is tender, add a splash of water. Keep covered off heat until serving.

   cooking oil: for cooking, barley: 1 c, chicken stock concentrate: 1 packet, water: for cooking, italian seasoning: 1 tsp, salt: to taste
4. 

   4

   Meanwhile, toss broccoli on a baking sheet with a drizzle of oil, salt, and black pepper . Roast on top rack until browned and tender, ⏱️ 12 minutes .

   black pepper: to taste
5. 

   5

   In a small bowl, combine yogurt , a generous squeeze of lemon juice, and a pinch of lemon zest. Add water 1 tsp at a time until drizzling consistency is reached. Season with a pinch of pepper.

   yogurt: 2 tbsp
6. 

   6

   Pat chicken breast dry with paper towels and cut into bite-size pieces if needed. Season with 1 tsp italian seasoning, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer and cook, stirring occasionally, until browned and cooked through, ⏱️ 4 minutes .

   chicken breast: 2 pieces
7. 7

   Stir chicken into the pot with barley. Divide the chicken and barley between bowls. Top with roasted broccoli. Spoon yogurt sauce over everything and serve with remaining lemon wedges on the side.