Chicken & Veggie Grain Bowl with Romesco & Lemon Yogurt

Chicken & Veggie Grain Bowl

with Romesco & Lemon Yogurt

35 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • with Chicken Breast Strips
    includes 22 oz No Added Hormones, Antibiotic-Free Chicken Breast Strips
    Wellness
  • with Flank Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks View recipe
  • with Chicken Breast Strips

    From the Test Kitchen

    Here, tender bites of chicken are coated in a blend of traditional Spanish spices (like paprika, coriander, and more) before being served over a bed of hearty romesco barley featuring zucchini, juicy tomatoes, and sweet currants.
    5-8 PersonalPoints range per serving
    To learn more about WW's Points program, visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
    CLICK FOR RECIPE CARD

    See Plans

    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      510 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Chicken & Veggie Grain Bowl with Romesco & Lemon Yogurt
    Title
    • 22 oz Chicken Breast Strips
    • ¾ cup Pearled Barley
    • 1 Lemon
    • ½ lb Grape Tomatoes
    • 2 Zucchini
    • 2 cloves Garlic
    • 2 Tbsps Dried Currants
    • ¼ tsp Crushed Red Pepper Flakes
    • 6 Tbsps Romesco Sauce (Contains Almonds)
    • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
    • ½ cup Plain Nonfat Greek Yogurt
    time-saving
    tips & techniques
    Cook the barley
    1 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.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; remove the seeds. In a bowl, combine the currants and the juice of 1 lemon half. In a separate bowl, combine the yogurt and the juice of the remaining lemon half.

    Cook the chicken
    3 Cook the chicken

    Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the spice blend. Toss to coat In a large 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, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned and cooked through. Transfer to a plate. Wipe out the pan.

    Cook the vegetables
    4 Cook the vegetables

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the halved tomatoes, chopped garlic, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat.

    Finish the barley & serve your dish
    5 Finish the barley & serve your dish

    To the pot of cooked barley, add the romesco sauce, dressed currants (including any liquid), and cooked vegetables. Serve the finished barley topped with the cooked chicken and lemon yogurt. Enjoy!

    Tips from Home Chefs

    Cook the barley
    1 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.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; remove the seeds. In a bowl, combine the currants and the juice of 1 lemon half. In a separate bowl, combine the yogurt and the juice of the remaining lemon half.

    Prepare the ingredients
    Cook the chicken
    3 Cook the chicken

    Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the spice blend. Toss to coat In a large 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, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned and cooked through. Transfer to a plate. Wipe out the pan.

    4 Cook the vegetables

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the halved tomatoes, chopped garlic, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat.

    Cook the vegetables
    Finish the barley & serve your dish
    5 Finish the barley & serve your dish

    To the pot of cooked barley, add the romesco sauce, dressed currants (including any liquid), and cooked vegetables. Serve the finished barley topped with the cooked chicken and lemon yogurt. Enjoy!

    Browse Steps
    1 of 5