Curried Chicken with Roasted Vegetables

Curry Chicken & Barley Grain Salad with Roasted Vegetables

Caramelized roasted carrots and golden beet garden salad with curried chicken, fresh parsley, orange segments and tender barley. 
Difficulty: Easy
Time: 30-35 min
Calories: 560 Fat: 6g Carbs: 32g Protein: 27g

ABOUT THE DISH

This time chicken takes a back seat! It’s all about the delicious, local veggies here made extra flavorful by roasting in the oven. We use Minnesota Nice Spice St. Croix Curry to amp up the chicken, then toss the whole lot together with barley, herbs and fruit to give it the perfect balance of sweet, tangy, earthy and fresh.

Ingredients
Barley
Red Wine Vinegar
Golden beets
Carrot
Radishes
Minnesota Nice Spice St. Croix Curry spice blend
Orange
Parsley
Chicken breasts

Cooking terms for this recipe

Bias slice Cutting or slicing on a diagonal angle
Roast To cook food with dry heat in an oven or over a fire.
Zest The peel of, or grating of a citrus peel for flavor.

What you need

Small pot

Medium sauté pan

Foil-lined baking sheet

Medium bowl

Small bowl

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Pre-heat oven to 400ºF. Wash and dry all produce. Trim stem from carrot and bias slice. Slice golden beets into ¼" wedges. Remove stem from radishes, then thinly slice. Tear parsley leafs from stem, discard stems. Zest orange, then peel and break into segments. Remove chicken from package, rinse and pat dry. Cut chicken into ½" cubes.

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Step 2: COOK BARLEY

Place barley in medium pot over medium heat, add 1¼ cups water, a pinch of salt and pepper. Bring to a boil, cover and reduce heat to low. Cook for 20-22 min until barley is tender and liquid has evaporated. Fluff with a fork.

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Step 3: ROAST VEGETABLES

Place carrots and golden beets on foil-lined baking sheet, drizzle with 2-3 Tbsp. oil, toss and season with a pinch of salt and pepper. Roast for 20-25 min until golden brown and tender. Turn oven to high broil and broil 5 min to lightly caramelize the natural sugars. While vegetables are roasting, begin cooking the chicken (Step #4).

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Step 4: COOK CHICKEN

Combine chicken, St Croix curry, and a pinch of salt and pepper in a large bowl. Toss to incorporate. Heat 1 tsp. oil in medium sauté pan over medium heat, add chicken and cook 6-8 min until done and beginning to brown. Remove from heat and set aside. Wash and dry bowl to use in next step. USDA recommends cooking chicken to an internal temperature 165ºF.

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Step 5: MAKE SALAD

Mix 2 tsp. orange zest, rice wine vinegar, 2 Tbsp. oil, and a pinch of salt and pepper in a small bowl to make a vinaigrette. In a large bowl mix cooked barley, roasted carrots, golden beets, parsley leafs, radishes, orange segments and orange vinaigrette until incorporated.

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Step 6: PLATE YOUR DISH

Divide garden salad between two plates. Enjoy!