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Root Vegetable & Chicken Power Bowl with Tarragon-Red Wine Vinaigrette

Healthy and filling seared chicken and roasted root vegetable grain bowl with a sweet tarragon red wine vinaigrette.
Difficulty: Easy
Time: 40-45 min

This dish is bowl full of health. Modern, hip, simple and light – it will surprise you with how much punch it packs. Red wine and tarragon are an awesome aromatic combination because together they bring out the peppery, lemony, almost acidic and sweet undertones; much like red wine vinegar. When they’re combined with a little extra sweetness, they accentuate each other for a more flavorful confection. The new year is full of health-focused initiatives for all of us, so here is our 2 cents on how to get you there: grain-bowls!

Ingredients
Red Wine Vinegar
Sugar
Barley
Sweet potato
Carrot
Turnip
Tarragon
Chicken breasts

Cooking terms for this recipe

Roast To cook food with dry heat in an oven or over a fire.
Sear To cook the surface of meat very quickly with intense heat.
Vinaigrette A type of salad dressing consisting of a vinegar and oil usually needing to be mixed or stirred before serving.

What you need

Foil-lined baking sheet

Medium pot with lid

Medium sauté pan

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Wash and dry all produce. Preheat oven to 450ºF and prepare baking sheet by lining it with aluminum foil. Remove top and peel from sweet potato and discard. Cut in half and in half again; lay flat and cut into 1/2" strips; then, dice into cubes. Repeat for turnip. Remove top and peel from carrot and slice into ½" pieces. Remove tarragon leaves from stem and discard stems; then, rough chop. Remove chicken breasts from package; rinse and pat dry.

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Step 2: COOK BARLEY

Place barley, 1 ¼ cups water and a pinch of salt and pepper in medium pot over medium heat. Bring to boil; cover and reduce heat to low. Cook 15-20 min until tender. Fluff with fork. While barley is cooking, begin roasting the vegetables (Step #3). Note: If the barley has absorbed the water but isn’t fully cooked after 15-20 min; add ¼ cup water, cover and cook for 8-10 min longer.

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Step 3: ROAST VEGGIES

Place carrots, turnips and sweet potatoes directly on foil-lined baking sheet. Drizzle with 3 Tbsp. oil and a pinch of salt and pepper. Toss using both hands to incorporate keeping vegetables separate from each other. Roast for 20 min without tossing or turning. While veggies are roasting begin searing the chicken (Step #4).

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Step 4: SEAR CHICKEN

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

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Step 5: MAKE VINAIGRETTE

Combine red wine vinegar, tarragon, sugar, 4 Tbsp. oil and a pinch of salt and pepper in a small bowl. Mix until well incorporated by shaking or using a fork or whisk to obtain best results.

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Step 6: PLATE YOUR DISH

Divide barley between two bowls. Place chicken slices in one quarter or the bowl. Add carrots, turnips and sweet potatoes on the remaining quarters of the bowl to style. Drizzle generously with tarragon-red wine vinaigrette. Enjoy!