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.
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baby spinach leaves
roasted almonds(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
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!