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Seared Chicken & Honey-Lime Sauce
with Cilantro Barley Salad
40 MIN
4 Servings
From the Test Kitchen
This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. Zesty, Mexican-inspired flavors abound in this dish thanks to the sweet-tart honey and lime sauce drizzled over seared chicken thighs, which are served over a hearty mix of black beans and barley tossed with fresh tomatoes and radishes in our flavorful, chef-curated cilantro sauce.
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NutritionPER SERVING
-
Calories650 Cals (est.)
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fresh
ingredients
Title
-
1½ lbs Boneless, Skinless Chicken Thighs
- 1 15.5-Ounce Can Black Beans
- ¾ cup Pearled Barley
- ½ lb Grape Or Cherry Tomatoes
- 3 oz Radishes
- 2 Scallions
- 1 Lime
- 1 Tbsp Honey
-
⅓ cup Cilantro Sauce
- 2 Tbsps Grated Cotija Cheese
-
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
step-by-step
instructions
1
Cook the barley:
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the barley. Cook, uncovered, 28 to 30 minutes, or until tender. Drain thoroughly.
2
Prepare the ingredients & make the sauce:
While the barley cooks, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Drain and rinse the beans. Halve the tomatoes. Halve the radishes lengthwise, then thinly slice crosswise. Combine in a large bowl; season with salt and pepper. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime; squeeze the juice into a bowl. Add the lime zest and honey (kneading the packet before opening). Season with salt and pepper; whisk to combine.
3
Cook the chicken:
Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 8 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, slice the cooked chicken crosswise.
* An instant-read thermometer should register 165°F for chicken.
4
Cook the beans:
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until heated through. Transfer to the bowl of seasoned tomatoes and radishes.
5
Make the barley salad & serve your dish:
To the bowl of tomatoes, radishes, and beans, add the cooked barley, cilantro sauce, and sliced green tops of the scallions; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley salad topped with the sliced chicken and sauce. Garnish with the cheese. Enjoy!
6
Make ahead modifications:
Prepare as directed. Transfer the finished barley salad and sliced chicken to separate airtight containers; top the chicken with the sauce. Cool, uncovered, then cover and refrigerate. Refrigerate the cheese. Serve the finished barley salad topped with the sliced chicken and sauce. Garnish with the cheese. Enjoy!
1
Cook the barley:
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the barley. Cook, uncovered, 28 to 30 minutes, or until tender. Drain thoroughly.
2
Prepare the ingredients & make the sauce:
While the barley cooks, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Drain and rinse the beans. Halve the tomatoes. Halve the radishes lengthwise, then thinly slice crosswise. Combine in a large bowl; season with salt and pepper. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime; squeeze the juice into a bowl. Add the lime zest and honey (kneading the packet before opening). Season with salt and pepper; whisk to combine.
3
Cook the chicken:
Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 8 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, slice the cooked chicken crosswise.
* An instant-read thermometer should register 165°F for chicken.
4
Cook the beans:
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until heated through. Transfer to the bowl of seasoned tomatoes and radishes.
5
Make the barley salad & serve your dish:
To the bowl of tomatoes, radishes, and beans, add the cooked barley, cilantro sauce, and sliced green tops of the scallions; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley salad topped with the sliced chicken and sauce. Garnish with the cheese. Enjoy!
6
Make ahead modifications:
Prepare as directed. Transfer the finished barley salad and sliced chicken to separate airtight containers; top the chicken with the sauce. Cool, uncovered, then cover and refrigerate. Refrigerate the cheese. Serve the finished barley salad topped with the sliced chicken and sauce. Garnish with the cheese. Enjoy!
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