Smoky-Spiced Chicken & Barley with Marinated Vegetables & Feta

Smoky-Spiced Chicken & Barley

with Marinated Vegetables & Feta

35 MIN
+$2.95/serving 2 Servings
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  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
    Wellness
  • with Beyond Chicken® Tenders
    includes 8 oz Plant-Based Beyond Chicken® Breaded Tenders
    Wellness
  • with Beyond Chicken® Tenders

    From the Test Kitchen

    Here, tender bites of chicken are coated with smoked paprika, garlic powder, and more before being served over a bed of herby dijon-dressed barley. Crisp, marinated cucumbers, tomatoes, and olives round out the dish.
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    Dietary Information

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

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      690 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Smoky-Spiced Chicken & Barley with Marinated Vegetables & Feta
    Title
    • 8 oz Plant-Based Beyond Chicken® Breaded Tenders
    • ½ cup Pearled Barley
    • 2 Persian Cucumbers
    • 4 oz Grape Tomatoes
    • 1 clove Garlic
    • 1½ oz Feta Cheese
    • 1 oz Pitted Niçoise Olives
    • ½ oz Pickled Peppadew Peppers
    • 1 Tbsp Red Wine Vinegar
    • 1 Tbsp Dijon Mustard
    • 1 tsp Whole Dried Oregano
    • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
    time-saving
    tips & techniques
    Cook the barley
    1 Cook the barley

    Place an oven rack in the center of the oven; preheat to 450°F. 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 & marinate the vegetables
    2 Prepare & marinate the vegetables

    Meanwhile, wash and dry the fresh produce. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the tomatoes. Roughly chop the peppers. Roughly chop the olives. 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 sliced cucumbers, halved tomatoes, chopped peppers, chopped olives, a drizzle of olive oil, and as much of the garlic paste as you'd like. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes; taste, then season with salt and pepper if desired.

    Bake the tenders
    3 Bake the tenders

    Meanwhile, line a sheet pan with foil. Place the tenders on the foil; sprinkle both sides with enough of the spice blend to coat (you may have extra). Bake 7 to 9 minutes, flipping halfway through, or until lightly browned and cooked through.* Remove from the oven. Immediately season with salt. 

    *An instant-read thermometer should register 145°F for Beyond Chicken®.

    Make the dressing & serve your dish
    4 Make the dressing & serve your dish

    In a bowl, whisk together the vinegar, mustard, oregano, and 1 tablespoon of olive oil; season with salt and pepper. To the pot of cooked barley, add the dressing; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the baked tenders, marinated vegetables, and cheese (crumbling before adding). Enjoy!

    Tips from Home Chefs

    Cook the barley
    1 Cook the barley

    Place an oven rack in the center of the oven; preheat to 450°F. 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 & marinate the vegetables

    Meanwhile, wash and dry the fresh produce. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the tomatoes. Roughly chop the peppers. Roughly chop the olives. 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 sliced cucumbers, halved tomatoes, chopped peppers, chopped olives, a drizzle of olive oil, and as much of the garlic paste as you'd like. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes; taste, then season with salt and pepper if desired.

    Prepare & marinate the vegetables
    Bake the tenders
    3 Bake the tenders

    Meanwhile, line a sheet pan with foil. Place the tenders on the foil; sprinkle both sides with enough of the spice blend to coat (you may have extra). Bake 7 to 9 minutes, flipping halfway through, or until lightly browned and cooked through.* Remove from the oven. Immediately season with salt. 

    *An instant-read thermometer should register 145°F for Beyond Chicken®.

    4 Make the dressing & serve your dish

    In a bowl, whisk together the vinegar, mustard, oregano, and 1 tablespoon of olive oil; season with salt and pepper. To the pot of cooked barley, add the dressing; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the baked tenders, marinated vegetables, and cheese (crumbling before adding). Enjoy!

    Make the dressing & serve your dish
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