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Chicken & Veggie Grain Bowl
with Romesco & Lemon Yogurt
35 MIN
4 Servings
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.
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Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
WW Recommended
Carb Conscious
600 Calories Or Less
-
NutritionPER SERVING
-
Calories510 Cals (est.)
View Full Nutrition
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
22 oz Chicken Breast Strips
-
¾ cup Pearled Barley
-
1 Lemon
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½ lb Grape Tomatoes
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2 Zucchini
-
2 cloves Garlic
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2 Tbsps Dried Currants
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¼ tsp Crushed Red Pepper Flakes
-
6 Tbsps Romesco Sauce (Contains Almonds)
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1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
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½ cup Plain Nonfat Greek Yogurt
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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