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Roasted broccoli & chicken bake

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Recipe Ingredients

  • 1 cup pearl barley
  • 3 cups chicken stock
  • 2 tbsp olive oil
  • 500g skinless, boneless chicken breasts, cut into 2,5cm chunks
  • salt and freshly ground black pepper
  • 1 large carrot, finely chopped
  • 1 small onion, finely chopped
  • 2 tsp fresh thyme leaves, chopped
  • 2 cloves garlic, finely chopped
  • 200g mushrooms, thinly sliced
  • ¼ cup water
  • 6 cups small broccoli florets

Recipe Directions

Tip: While it’s easy to buy precut broccoli florets, we like to cut them from the heads and save the stems for another meal.

  1. Preheat oven to 200°C.
  2. In a large microwave-safe bowl, combine barley and stock. Cover with pierced plastic wrap; microwave on high for 20 to 25 minutes or until liquid is mostly absorbed, stirring once.
  3. Meanwhile, in a 30cm frying pan, heat 1tablespoon oil on medium-high. Add chicken; sprinkle with ¼ teaspoon each salt and pepper. Cook for 4 minutes or until golden, stirring once. With a slotted spoon, transfer chicken to bowl.
  4. To frying pan, add carrot, onion and thyme; cook for 3 minutes, stirring. Add garlic; cook for 30 seconds, then add mushrooms and water, scraping up browned bits. Cook for 2 minutes; remove from heat. Stir in chicken and barley; transfer to a 3-litre baking dish.
  5. Toss broccoli with ⅛ teaspoon salt and remaining oil; arrange on top of barley mixture. Bake for 10 to 15 minutes or until broccoli is tender.

Each Serving About 1 800kJ, 35g protein, 51g carbohydrate, 11g total fat (2g saturated), 13g fibre, 73mg cholesterol.

Each Serving:


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