Nutty, wholesome barley makes a great blank canvas. Mild chives, floral lemon zest and crunchy almonds help create a hash that's perfect with juicy chicken. Allowing broccoli to develop color in the oven gives it extra depth of flavor - a final squeeze of lemon makes it even more delicious.
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Veggie Stock Concentrate
Preheat oven to 400 degrees. In a medium pot, bring 3 cups of water to a boil with a large pinch of salt. Once boiling, add the barley to the pot and cook for about 30-35 minutes, until tender. Drain and set aside.
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.
Toss the broccoli florets on a baking sheet with 1 tablespoon olive oil and a pinch of salt and pepper. Place in the oven and roast for 20-25 minutes, until lightly charred. Then, finish with a squeeze of lemon.
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. Add the chicken to the pan and sear for 2-3 minutes per side, until golden brown but not yet cooked through. Transfer to the baking sheet in the oven to finish cooking for 6-8 minutes, until juices run clear when pierced with a knife. Remove from the oven and set aside to rest for 5 minutes.
Meanwhile, in the same pan, heat 1 tablespoon olive oil over medium heat. Add the diced tomato and cook, stirring for about 4-5 minutes, until softened. Add the garlic and cook for 30 seconds, until fragrant. Season with salt and pepper.
Add the cooked barley to the tomato mixture along with the lemon zest, chives, stock concentrate, and 1/4 cup water. Toss to combine.
Thinly slice the chicken against the grain. Serve atop the tomato-barley hash with charred broccoli to the side. Sprinkle with the sliced almonds and enjoy!