Mediterranean Chicken Barley Bowls
with Roasted Broccoli & Lemony Yogurt Drizzle
- Milk
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!
Ingredients
10 ounce
Chopped Chicken Breast
8 ounce
Broccoli
1 unit
Chicken Stock Concentrate
1 unit
Lemon
4 tablespoon
Yogurt
(Contains: Milk)
1 clove
Garlic
1 tablespoon
Italian Seasoning
¾ cup
Barley
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• 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.
• 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°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many found it bland; some suggest adding extra herbs, richer stock, or hot sauce for deeper flavor 🌶️.
- Ease of prep: Barley often took much longer to cook than instructed; consider starting it earlier in the process.
- Suggestions: Try swapping barley for couscous or quinoa; add feta cheese or a more substantial sauce for extra flavor.
- Portions: Some felt there was too much barley compared to other ingredients; others appreciated the filling meal.
- Texture: The chewy barley texture divided opinions; some loved it, while others found it unpleasant.
