Mediterranean Chicken Barley Bowls
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Mediterranean Chicken Barley Bowls

Mediterranean Chicken Barley Bowls

with Roasted Broccoli & Lemony Yogurt Drizzle

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!

Protein Smart
Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes


serving amount

1 clove


8 ounce

Broccoli Florets

1 unit


¾ cup


(Contains Wheat)

1 unit

Chicken Stock Concentrate

1 tablespoon

Italian Seasoning

10 ounce

Chicken Breast Strips

4 tablespoon


(Contains Milk)

Not included in your delivery



1 tablespoon

Cooking Oil


Nutrition Values

/ per serving
Calories610 kcal
Fat14 g
Saturated Fat2 g
Carbohydrate74 g
Sugar7 g
Dietary Fiber19 g
Protein46 g
Cholesterol105 mg
Sodium320 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Baking Sheet
Small Bowl
Paper Towel
Large Pan



• 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.

Cook Barley

• 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.

Roast Broccoli

• 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.

Make Yogurt Sauce

• 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.

Cook Chicken

• 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.

Finish & Serve

• 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°.