Chef Favorites

Harissa-Glazed Tofu Bowl

with Vegetable Barley & Tzatziki

40 MIN

+$3.95/serving 2 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.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

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.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

Vegan

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 Boneless Chicken Breast Pieces

From the Test Kitchen

The star of these vibrant vegetarian bowls is hearty tofu—roasted with herby za'atar then tossed in a spicy-sweet glaze—which comes together over a bed of barley studded with sautéed zucchini and onion. It's all complete with crisp marinated vegetables and a dollop of creamy tzatziki for cooling contrast.
9-12 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

Nutrition

PER SERVING
Calories

620 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Boneless Chicken Breast Pieces
½ cup Pearled Barley
1 Red Onion
1 Zucchini
2 Persian Cucumbers
½ cup Tzatziki (Cucumber-Yogurt Sauce)
1½ Tbsps Red Harissa Paste
1 bunch Mint
4 oz Grape Tomatoes
1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
1 Tbsp Red Wine Vinegar
2 Tbsps Roasted Pistachios
2 tsps Date Syrup

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Make the glaze & marinate the chicken

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. In a large bowl, combine the harissa paste and date syrup. Season with salt and pepper; whisk to combine. Pat the chicken dry with paper towels; season with salt, pepper, and the za'atar. Transfer to the bowl of glaze and stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

2 Cook the barley

Meanwhile, add the barley to the pot of boiling water. Cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

3 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Halve, peel, and medium dice the onion. Medium dice the zucchini. Pick the mint leaves off the stems. Roughly chop the pistachios. Halve the tomatoes. Halve the cucumbers lengthwise; thinly slice crosswise. In a bowl, combine the halved tomatoes, sliced cucumbers, a drizzle of olive oil, and half the vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

4 Cook the chicken

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the marinated 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. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

5 Cook the vegetables & serve your dish

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion and diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 2 to 4 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked barley. Add the remaining vinegar and stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the cooked chicken, marinated vegetables (including any liquid), and tzatziki. Garnish with the mint leaves (tearing just before adding) and chopped pistachios. Enjoy!