Nutritionist's Pick

Tomatillo Chicken & Barley Bowls

with Roasted Vegetables & Orange Salsa

35 MIN

2 Servings

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with Boneless Chicken Breast Pieces

From the Test Kitchen

These vibrant bowls feature our citrusy tomatillo-poblano sauce whisked together with sour cream for a cooling drizzle over tender bites of chicken and roasted vegetables. It’s all served over a base of hearty barley studded with sweet golden raisins and crunchy toasted pepitas.
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Dietary Information

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

600 Calories or Less Nutritionist's Pick

Nutrition

PER SERVING
Calories

580 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Boneless Chicken Breast Pieces
½ cup Pearled Barley
1 Poblano Pepper
2 Scallions
1 Red Or Yellow Onion
⅓ cup Tomatillo-Poblano Sauce
1½ Tbsps Golden Raisins
1 Navel Orange
2 Tbsps Raw Pepitas
¼ cup Sour Cream

step-by-step

instructions

Cook Along

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 onion. 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 stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. In a separate bowl, whisk together the sour cream and tomatillo sauce. Taste, then season with salt and pepper if desired.

3 Roast the vegetables

Line a sheet pan with foil. Place the diced onion, sliced white bottoms of the scallions, and diced pepper on the foil. 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, 1 to 3 minutes, or until lightly browned (be careful, as the pepitas may pop as they toast). Transfer to a plate; immediately season with salt. Wipe out the pan.

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. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned 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, roasted vegetables, and orange salsa. Drizzle with the tomatillo sour cream. Enjoy!