Seared Chicken & Vegetable Barley with Marinated Peach & Garlic Sour Cream

Seared Chicken & Vegetable Barley

with Marinated Peach & Garlic Sour Cream

35 MIN
2 Servings
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    From the Test Kitchen

    For a summery twist on this chicken dish, we’re marinating fresh peach in a bit of vinegar and sweet date syrup to add pleasant tanginess to our hearty barley––also studded with bites of tender onion and pepper.
    8-12 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 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      530 Cals (est.)
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    fresh
    ingredients
    Seared Chicken & Vegetable Barley with Marinated Peach & Garlic Sour Cream
    Title
    • 10 oz Boneless Chicken Breast Pieces
    • ½ cup Pearled Barley
    • 1 Red Onion
    • 1 clove Garlic
    • 1 Peach
    • ¼ cup Sour Cream
    • 1 Tbsp Red Wine Vinegar
    • 2 tsps Date Syrup
    • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
    • 1 Bell Pepper
    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, pit, and small dice the peach. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. In a bowl, combine the diced peach, vinegar, date syrup, and a big pinch of salt. Stir until thoroughly combined. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, combine the sour cream, 2 teaspoons of water, a pinch of the spice blend, and as much of the garlic paste as you'd like; season with salt and pepper.

    Cook the chicken
    3 Cook the chicken

    Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). Toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl. Cover with foil to keep warm.

    Cook the vegetables
    4 Cook the vegetables

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 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 marinated peach (including any liquid), cooked vegetables, and a drizzle of olive oil; season with salt and pepper. Stir to combine. Serve the finished barley topped with the cooked chicken and garlic sour cream. 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, pit, and small dice the peach. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. In a bowl, combine the diced peach, vinegar, date syrup, and a big pinch of salt. Stir until thoroughly combined. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, combine the sour cream, 2 teaspoons of water, a pinch of the spice blend, and as much of the garlic paste as you'd like; season with salt and pepper.

    Prepare the ingredients
    Cook the chicken
    3 Cook the chicken

    Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). Toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl. Cover with foil to keep warm.

    4 Cook the vegetables

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 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 marinated peach (including any liquid), cooked vegetables, and a drizzle of olive oil; season with salt and pepper. Stir to combine. Serve the finished barley topped with the cooked chicken and garlic sour cream. Enjoy!

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