Chicken & Veggie Grain Bowl with Romesco & Lemon Yogurt

Chicken & Veggie Grain Bowl

with Romesco & Lemon Yogurt

35 MIN
+$4.95/serving 4 Servings
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  • with Chicken Breast Strips
    includes 22 oz No Added Hormones, Antibiotic-Free Chicken Breast Strips View recipe
    Wellness
  • with Flank Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks
  • with Flank Steaks

    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.
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    Dietary Information

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

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      560 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Chicken & Veggie Grain Bowl with Romesco & Lemon Yogurt
    Title
    • 4 Flank Steaks
    • ¾ cup Pearled Barley
    • 1 Lemon
    • ½ lb Grape Tomatoes
    • 2 Zucchini
    • ¼ tsp Crushed Red Pepper Flakes
    • 2 Tbsps Dried Currants
    • 2 cloves Garlic
    • 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 steaks
    3 Cook the steaks

    Pat the steaks dry with paper towels. Season on both sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot Add the seasoned steaks. Cook 2 to 4 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes. Wipe out the pan.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    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. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the finished barley topped with the sliced steaks 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 steaks
    3 Cook the steaks

    Pat the steaks dry with paper towels. Season on both sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot Add the seasoned steaks. Cook 2 to 4 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes. Wipe out the pan.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    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. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the finished barley topped with the sliced steaks and lemon yogurt. Enjoy!  

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