Tomatillo Chicken & Barley Bowls with Roasted Shishito Peppers & Orange Salsa

Tomatillo Chicken & Barley Bowls

with Roasted Shishito Peppers & Orange Salsa

30 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

These vibrant bowls feature our citrusy tomatillo-poblano sauce in two ways: half is used to coat bites of chicken as they sear in the pan, while the rest is whisked together with sour cream for a cooling drizzle on top. It’s all served over a base of hearty barley studded with sweet golden raisins and crunchy toasted pepitas.
10-14 PersonalPoints range
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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Wellness Details 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
    590 Cals (est.)
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Nutrition Label
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fresh
ingredients
Tomatillo Chicken & Barley Bowls with Roasted Shishito Peppers & Orange Salsa
Title
  • 10 oz Chopped Chicken Breast
  • ½ cup Pearled Barley
  • 2 Scallions
  • 3 oz Shishito Peppers
  • 1 Navel Orange
  • ¼ cup Sour Cream
  • ⅓ cup Tomatillo-Poblano Sauce
  • 2 Tbsps Raw Pepitas
  • 1½ Tbsps Golden Raisins
  • 1 Shallot
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. Cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Prepare the ingredients & make the orange salsa
2 Prepare the ingredients & make the orange salsa

Meanwhile, wash and dry the fresh produce. Halve, peel, and large dice the shallot. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and small dice the orange. Place in a bowl; add the sliced green tops of the scallions and a drizzle of olive oil. Season with salt and pepper; stir to combine. Cut off and discard the stems of the peppers; cut into 1-inch pieces. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the sour cream and half the tomatillo-poblano sauce. Taste, then season with salt and pepper if desired.

Roast the vegetables
3 Roast the vegetables

Place the diced shallot and pepper pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 11 to 13 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Toast the pepitas
4 Toast the pepitas

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned (be careful, as the pepitas may pop as they toast). Transfer to a bowl; immediately season with salt. Wipe out the pan.

Cook the chicken
5 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, 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 browned. Add the sliced white bottoms of the scallions and remaining tomatillo-poblano sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat.

Finish the barley & serve your dish
6 Finish the barley & serve your dish

Add the toasted pepitas and raisins to the pot of cooked barley; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the cooked chicken (including any sauce from the pan), roasted vegetables, and orange salsa. Drizzle with the tomatillo sour cream. Enjoy!

Tips from Home Chefs

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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. Cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients & make the orange salsa

Meanwhile, wash and dry the fresh produce. Halve, peel, and large dice the shallot. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and small dice the orange. Place in a bowl; add the sliced green tops of the scallions and a drizzle of olive oil. Season with salt and pepper; stir to combine. Cut off and discard the stems of the peppers; cut into 1-inch pieces. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the sour cream and half the tomatillo-poblano sauce. Taste, then season with salt and pepper if desired.

Prepare the ingredients & make the orange salsa
Roast the vegetables
3 Roast the vegetables

Place the diced shallot and pepper pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 11 to 13 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

4 Toast the pepitas

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned (be careful, as the pepitas may pop as they toast). Transfer to a bowl; immediately season with salt. Wipe out the pan.

Toast the pepitas
Cook the chicken
5 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, 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 browned. Add the sliced white bottoms of the scallions and remaining tomatillo-poblano sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat.

6 Finish the barley & serve your dish

Add the toasted pepitas and raisins to the pot of cooked barley; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the cooked chicken (including any sauce from the pan), roasted vegetables, and orange salsa. Drizzle with the tomatillo sour cream. Enjoy!

Finish the barley & serve your dish
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