Monday, May 18, 2015

Pan-Seared Chicken w/ Tomato-Barley Hash & Charred Broccoli featuring Hello Fresh

Hi Everyone,

I recently was able to try Hello Fresh, a weekly food service that delivers amazing recipes along with fresh ingredients right to your front door. One of my coworkers recently tried it and gave it rave reviews, so I knew I needed to try it for the blog. The recipes I chose for my first week looked super complicated but ended up being so easy! They give you the recipe with step by step instructions and make creating a gourmet meal super easy! My husband happens to be a super picky eater and I was pleasantly surprised when he ended up loving the very first meal we tried. Hello Fresh works out to $12/meal per person (it's $69/week for 2 people and also has options for 4 and 6 servings per meal), and it takes all the hassle out of shopping and planning! If you are interested in trying Hello Fresh, use the code QWVYGB for $40 off your first box. 

Recipe (feeds 2 people)

  • 2 Chicken Breast
  • 3/4 Cup Barley
  • 1 Lemon
  • 1 oz Sliced Almonds
  • 1 Stock Concentrate
  • 1 Crown of Broccoli
  • 2 ClovesGarlic
  • 1 Bunch of Chives
  • 1 Roma Tomato
  • 3 Tbs Olive Oil
  1. 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.
  2. 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.
  3. Toss the broccoli florets on a baking sheet with 1 Tbs of 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.
  4. While the broccoli roasts, heat 1 Tbs 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.
  5. Meanwhile, in the same pan, heat 1 Tbs 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.
  6. Ad the cooked barley to the tomato mixture along with the lemon zest, chives, stock concentrate, and 1/4 cup water. Toss to combine.
  7. Thinly slice the chicken against the grain. Serve atop the tomato-barley hash with charred broccoli to the side. Sprinkle with the slice almonds and enjoy.

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