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Almond Chicken & Kale Pesto Grain Bowl with Roasted Sweet Potatoes & Broccoli

Crisp seared chicken, tender roasted sweet potatoes, charred broccoli and flavorful kale pesto bowl served over warm barley. 
Difficulty: Easy
Time: 30-35 min
Calories: 521 Fat: 6g Carbs: 43g Protein: 23g

Our barley grain bowl is a fantastic base for layers of exciting flavor…and it’s on the table fast! Crispy seared chicken sits atop roasted sweet potatoes and broccoli, and the bright, lemony kale pesto adds an extra boost of flavor. A perfect light, but nutrient dense, weeknight meal!

Ingredients
Almonds
Barley
Sweet potato
Broccoli
Kale
Lemon
Garlic
Chicken breasts
Parmesan

Cooking terms for this recipe

Floret literally a small flower, but usually refers to the individual true flowers clustered within
Sear To cook the surface of meat very quickly with intense heat.

What you need

Medium sauté pan or skillet

Foil-lined baking sheet

Medium pot with lid

Cooking Instructions

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Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Pre-heat oven to 450ºF. Wash and dry all produce. Peel sweet potato; discard peel and dice into ½" cubes. Cut broccoli into florets. Remove kale leaves from tough stem; discard stem and cut into 1" pieces. Remove chicken breasts from package; rinse and pat dry. Cut into 1" pieces.

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Step 2: COOK THE BARLEY

Place barley, 1 ¼ cups water and a pinch of salt and pepper in medium pot over medium heat. Bring to simmer, cover and reduce heat to low. Cook 15-20 min until done. Fluff with a fork. While barley is cooking, begin roasting the vegetables (Step #3).

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Step 3: ROAST VEGETABLES

Place sweet potato, 1 tsp. oil and a pinch of salt and pepper in medium bowl. Toss to coat and transfer to foil-lined baking sheet. Place in oven and bake 8-10 min. While sweet potatoes are baking, place broccoli in previously used bowl and toss with another 1 tsp oil and a pinch of salt and pepper. Remove sweet potatoes from oven; turn and add broccoli to sheet pan. Bake another 10 min until broccoli is cooked and sweet potatoes are soft.

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Step 4: MAKE PESTO

Place kale, half almonds, parmesan cheese, 2 Tbsp. lemon juice, garlic, 4 Tbsp. oil, 2 Tbsp. water and a pinch of salt and pepper in food processor or blender. Pulse 30 seconds- 1 min until incorporated and smooth. Note: If food processor is unavailable mince garlic, almonds, kale and parmesan cheese until fine. Place minced ingredients in medium bowl, add 2 Tbsp. lemon juice, 4 Tbsp. oil, 2 Tbsp. water and a pinch of salt and pepper. Mix using a whisk until incorporated and allow to sit for 10 min.

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Step 5: SEAR CHICKEN

Heat 1 Tbsp... oil in medium sauté pan over medium heat. Season chicken with a pinch of salt and pepper. Once hot, add chicken pieces and sear 5-6 min per side until golden brown and fully cooked. The USDA recommends cooking chicken to an internal temperature 165ºF.

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Step 6: PLATE YOUR DISH

Assemble your bowls! Divide barley, chicken, sweet potatoes, broccoli and remaining almonds between two bowls. Serve with plenty of kale pesto. Enjoy!