Seared Chicken & Vegetable Barley

with Marinated Peach & Garlic Sour Cream

35 MIN

+$9.49/serving 4 Servings

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Make it 4 Servings

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.
7-11 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

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

500 Cals (est.)

View Full Nutrition

fresh

ingredients

20 oz Boneless Chicken Breast Pieces
¾ cup Pearled Barley
2 Red Onions
1 clove Garlic
2 Tbsps Red Wine Vinegar
2 tsps Date Syrup
½ cup Sour Cream
2 Peaches
1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
2 Bell Peppers

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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 large 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.

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!