Harissa-Honey Tofu Bowl with Vegetable Barley & Tzatziki

Harissa-Honey Tofu Bowl

with Vegetable Barley & Tzatziki

40 MIN
$13.94/serving 2 Servings
Wellness at Blue Apron
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Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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  • with Firm Tofu
    includes 14 oz Firm Tofu View recipe
    Wellness
  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
    Wellness
  • 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.
    10-12 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.
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    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    WW Recommended
    • Nutrition
      PER SERVING
    • Calories
      610 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Harissa-Honey Tofu Bowl with Vegetable Barley & Tzatziki
    Title
    • 10 oz Boneless Chicken Breast Pieces
    • ½ cup Pearled Barley
    • 1 Red Onion
    • 1 Zucchini
    • 1 Persian Cucumber
    • 1 bunch Mint
    • 4 oz Grape Tomatoes
    • 1 Tbsp Red Harissa Paste
    • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
    • 1 Tbsp Red Wine Vinegar
    • 2 tsps Honey
    • 2 Tbsps Roasted Pistachios
    • 1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
    time-saving
    tips & techniques
    Make the glaze & marinate the chicken
    1 Make the glaze & marinate the chicken

    Remove the honey from the refrigerator to bring to room temperature. 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 honey (kneading the packet before opening). 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.

    Cook the barley
    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.

    Prepare the remaining ingredients
    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 cucumber lengthwise; thinly slice crosswise. In a bowl, combine the halved tomatoes, sliced cucumber, a drizzle of olive oil, and half the vinegar. Season with salt and pepper.

    Cook the chicken
    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 to keep warm. Rinse and wipe out the pan.

    Cook the vegetables & serve your dish
    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 sliced 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 before adding) and chopped pistachios. Enjoy!

    Tips from Home Chefs

    Make the glaze & marinate the chicken
    1 Make the glaze & marinate the chicken

    Remove the honey from the refrigerator to bring to room temperature. 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 honey (kneading the packet before opening). 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.

    Cook the barley
    Prepare the remaining ingredients
    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 cucumber lengthwise; thinly slice crosswise. In a bowl, combine the halved tomatoes, sliced cucumber, a drizzle of olive oil, and half the vinegar. Season with salt and pepper.

    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 to keep warm. Rinse and wipe out the pan.

    Cook the chicken
    Cook the vegetables & serve your dish
    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 sliced 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 before adding) and chopped pistachios. Enjoy!

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