Honey-Glazed Paneer Grain Bowls with Tzatziki

Honey-Glazed Paneer Grain Bowls

with Tzatziki

35 MIN
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
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From the Test Kitchen

The star of this hearty dish is paneer—a type of firm, fresh cheese that you'll pan-fry until beautifully golden brown before glazing with a mixture of sweet honey and bright lemon juice. It sits on a bed of barley studded with bites of simply sautéed zucchini and marinated cucumber and tomatoes.
14 PersonalPoints 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.

Vegetarian WW Recommended 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    510 Cals (est.)
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fresh
ingredients
Honey-Glazed Paneer Grain Bowls with Tzatziki
Title
  • 4 oz Paneer Cheese
  • ½ cup Pearled Barley
  • 4 oz Grape Tomatoes
  • 1 Persian Cucumber
  • 1 Lemon
  • 1 clove Garlic
  • 1 Zucchini
  • 2 tsps Honey
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • ½ oz Pickled Peppadew Peppers
  • 1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
time-saving
tips & techniques
How To: Properly Salt Cooking Water
How To: Hold a Chef's Knife
How To: Quarter and Deseed a Lemon
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the barley
1 Cook the barley

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. 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 remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Halve the paneer lengthwise, then halve crosswise. Roughly chop the peppers. Quarter and deseed the lemon. Halve the tomatoes. Halve the cucumber lengthwise, then thinly slice crosswise. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the honey (kneading the packet before opening) and the juice of 2 lemon wedges. In a separate bowl, combine the halved tomatoes, sliced cucumber, half the za'atar (you will have extra), a drizzle of olive oil, and as much of the garlic paste as you'd like. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

Cook the zucchini
3 Cook the zucchini

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces in an even layer; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Transfer to a bowl. Wipe out the pan.

Cook the paneer
4 Cook the paneer

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the paneer pieces in an even layer. Season with salt and pepper. Cook 2 to 3 minutes per side, or until browned. Add the honey-lemon mixture (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the paneer, 30 seconds to 1 minute, or until coated. 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 cooked zucchini, chopped peppers, the juice of the remaining lemon wedges, and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the marinated vegetables, glazed paneer, and tzatziki. Enjoy!

Tips from Home Chefs

Honey-Glazed Paneer Grain Bowls

Cook the barley
1 Cook the barley

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. 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 remaining ingredients

Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Halve the paneer lengthwise, then halve crosswise. Roughly chop the peppers. Quarter and deseed the lemon. Halve the tomatoes. Halve the cucumber lengthwise, then thinly slice crosswise. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the honey (kneading the packet before opening) and the juice of 2 lemon wedges. In a separate bowl, combine the halved tomatoes, sliced cucumber, half the za'atar (you will have extra), a drizzle of olive oil, and as much of the garlic paste as you'd like. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

Prepare the remaining ingredients
Cook the zucchini
3 Cook the zucchini

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces in an even layer; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Transfer to a bowl. Wipe out the pan.

4 Cook the paneer

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the paneer pieces in an even layer. Season with salt and pepper. Cook 2 to 3 minutes per side, or until browned. Add the honey-lemon mixture (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the paneer, 30 seconds to 1 minute, or until coated. Turn off the heat.

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

To the pot of cooked barley, add the cooked zucchini, chopped peppers, the juice of the remaining lemon wedges, and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the marinated vegetables, glazed paneer, and tzatziki. Enjoy!

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