Za'atar Chicken Grain Bowl
with Veggies & Lemon-Tahini Sauce
Ingredients
- 10 oz Boneless Chicken Breast Pieces
- 1/2 cup Pearled Barley
- 1 Red Onion
- 6 oz Kale
- 2 clove Garlic
- 2 Tbsp Tahini
- 1 oz Sliced Roasted Red Peppers
- 1 Tbsp Za'atar Seasoning
- 1 Lemon
- 2 Tbsp Dried Currants
Instructions
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Cook the barley
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
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Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Halve and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the peppers. Quarter and deseed the lemon. In a bowl, combine the tahini, 2 tablespoons of water, and the juice of 2 lemon wedges; season with salt and pepper.
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Cook the chicken
Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and half the za'atar. Toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and cover with foil to keep warm.
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Cook the vegetables
To the pan of reserved fond, add the sliced onion and chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chopped kale and remaining za'atar. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. Add the juice of the remaining lemon wedges; stir to combine.
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Finish the barley & serve your dish
To the pot of cooked barley, add the cooked vegetables, currants, and chopped peppers; stir to combine. Season with salt and pepper to taste. Serve the finished barley. Top with the lemon-tahini sauce. Enjoy!
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