Pan-Seared Chicken

🥘 Ingredients

• almonds
  2 tbsp
• barley
  1 c
• black pepper
  ½ tsp
• broccoli florets
  1 c
• chicken breasts
  2 pieces
• chives
  2 tbsp
• garlic
  3 cloves
• lemon
  1 piece
• olive oil
  3 tbsp
• salt
  1 tsp
• tomato
  2 pieces
• veggie stock concentrate
  1 unit
• water

🍳 Cookware

• medium pot
• baking sheet
• large pan

1. 1

   Preheat oven to 400°F. In a medium pot , bring 3%cups water to a boil with a large pinch of salt . Once boiling, add barley to the pot and cook for ⏱️ 30 minutes until tender. Drain and set aside.

   water, salt: 1 tsp, barley: 1 c
2. 

   2

   Meanwhile, cut broccoli florets into florets. Zest and halve lemon . Finely chop chives . Mince or grate garlic . Halve, seed, and core tomato , then dice.

   broccoli florets: 1 c, lemon: 1 piece, chives: 2 tbsp, garlic: 3 cloves, tomato: 2 pieces
3. 3

   Toss the broccoli florets on a baking sheet with 1%tbsp olive oil and a pinch of salt and black pepper . Place in the oven and roast for ⏱️ 20 minutes until lightly charred. Then, finish with a squeeze of lemon.

   olive oil: 3 tbsp, black pepper: ½ tsp
4. 

   4

   While the broccoli roasts, heat 1%tbsp olive oil in a large pan over medium-high heat. Season chicken breasts on both sides with salt and pepper. Add the chicken to the pan and sear for ⏱️ 2 minutes per side until golden brown but not yet cooked through. Transfer to the baking sheet in the oven to finish cooking for ⏱️ 6 minutes until juices run clear when pierced with a knife. Remove from the oven and set aside to rest for ⏱️ 5 minutes .

   chicken breasts: 2 pieces
5. 

   5

   Meanwhile, in the same pan, heat 1%tbsp olive oil over medium heat. Add the diced tomato and cook, stirring for ⏱️ 4 minutes until softened. Add the garlic and cook for ⏱️ 30 seconds until fragrant. Season with salt and pepper.
6. 

   6

   Add the cooked barley to the tomato mixture along with the lemon zest, chives, veggie stock concentrate , and ¼%cups water. Toss to combine.

   veggie stock concentrate: 1 unit
7. 7

   Thinly slice the chicken against the grain. Serve atop the tomato-barley hash with charred broccoli to the side. Sprinkle with sliced almonds and enjoy!

   almonds: 2 tbsp