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Roasted Chicken

Roasted Chicken

with Pomegranate & Grain Salad

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This roasted chicken with pomegranate and grain salad is perfect for a mid week pick me up! Glorious red and green are studded with pearl barley – it’s a perfect side for an easy yet impressive dish. Fresh pomegranate is a seasonal treat which makes this sumptuous supper feel very special indeed.

Tags:Eat Me FirstHigh ProteinLactose free
Allergens:GlutenTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½ cup

pearl barley

(ContainsGluten)

½ bag

baby spinach leaves

1

zucchini

2 fillet

chicken breast

1

pomegranate

¼ cup

roasted almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

½ bunch

mint

½

lime

Not included in your delivery

1 tbs

olive oil

1 tsp

honey

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2880 kJ
Fat27.6 g
of which saturates5 g
Carbohydrate50.6 g
of which sugars12 g
Dietary Fibre0 g
Protein50.8 g
Sodium144 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Saucepan
Strainer
Grill Pan
Mixing Bowl
Spoon
Small Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, rinse the pearl barley and spinach, cut the zucchini into ribbons, halve pomegranate and remove the seeds, pick and shred the mint leaves and zest and juice the lime.

2

Add the pearl barley to a large saucepan of salted water and bring to the boil. Cook, stirring occasionally, for 30 minutes or until soft in texture but slightly chewy. Place the baby spinach in the base of a colander. Drain the pearl barley directly over the baby spinach to help it wilt. Place the barley and spinach in a large bowl.

3

Meanwhile, heat a greased chargrill pan over a medium-high heat. Add the zucchini ribbons and cook for 1-2 minutes on each side or until grilled and just tender. Transfer to a plate.

4

Season the chicken breast fillets with salt and pepper. Add to the chargrill pan and cook for 2 minutes on each side. Then transfer the chicken to the prepared oven tray. Cook in the oven for 10 minutes or until cooked through. Cut the chicken into 1 cm thick slices.

5

Meanwhile, toss the pomegranate seeds, zucchini ribbons, roasted almonds, sliced chicken, and mint through the pearl barley mixture.

6

In a small bowl whisk the lime juice, a pinch of lime zest, olive oil and honey, until well combined. Season to taste with salt and pepper. Drizzle the dressing through the salad.

7

To serve, divide the salad between plates and enjoy!