Roasted Chicken

Name: Roasted Chicken with Pomegranate & Grain Salad
Total time: 45 min
Yield: 2
Cuisine: ModOz
Ingredients: ½ cup pearl barley; ½ bag baby spinach leaves; 1 zucchini; 2 fillet chicken breast; 1 pomegranate; ¼ cup roasted almonds; ½ bunch mint; ½ lime; 1 tbs olive oil; 1 tsp honey

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 First

•High Protein

•Lactose free

Allergens:

Gluten

•Almond

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

½ cup

pearl barley

(Contains: Gluten;)

½ bag

baby spinach leaves

zucchini

2 fillet

chicken breast

pomegranate

¼ cup

roasted almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)

½ bunch

mint

lime

Not included in your delivery

1 tbs

olive oil

1 tsp

honey

Nutritional Values

per serving

Calories2880 kcal

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

•Chopping board

•Knife

•Saucepan

•Strainer

•Grill Pan

•Mixing Bowl

•Spoon

•Small Bowl

•Whisk

Cooking Steps

PDF

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.

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.

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.

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.

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

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.

To serve, divide the salad between plates and enjoy!