Lemony Poached Chicken with Spring Vegetables and Herb Barley
A light and bright Lebanese-inspired skillet supper featuring tender poached chicken infused with lemon and aromatic spices, paired with fresh spring vegetables and nutty herb barley. This dish balances vibrant flavors with wholesome ingredients for a comforting weeknight meal.
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Overview
This Lemony Poached Chicken with Spring Vegetables and Herb Barley is a vibrant and healthy Lebanese-inspired dish. The chicken is gently poached in a fragrant broth infused with lemon, garlic, and warming spices, resulting in extremely tender and flavorful meat. Accompanied by lightly cooked spring vegetables and nutty barley tossed with fresh herbs, this skillet supper is perfect for a nourishing yet light weeknight meal.
Why you’ll love it
- The poaching method keeps the chicken moist and tender without added fat.
- Lemon and aromatic spices brighten the flavor profile.
- Nutritious barley offers a lovely nutty texture and wholesome fiber.
- Seasonal spring vegetables provide freshness and color.
- Easy to prepare with common kitchen equipment and straightforward steps.
Ingredient notes
- Chicken breasts: Use skinless, boneless breasts for even poaching and bite-sized serving.
- Lemon: Both zest and juice are used to infuse the broth and garnish.
- Barley: Pearl barley is preferred for quicker cooking; rinse before use.
- Spring vegetables: Snap peas, baby carrots, and asparagus tips work well.
- Herbs: Fresh parsley and mint add bright herbal notes complementing the lemon and spices.
- Spices: Warm Middle Eastern spices such as cinnamon, allspice, and turmeric enhance complexity.
Serving & storage
Serve the poached chicken sliced over the herb barley with the spring vegetables on the side, garnished with extra lemon zest and fresh herbs. Leftovers can be refrigerated in an airtight container for up to 3 days. To reheat, gently warm in a microwave or stovetop until heated through, adding a splash of water or broth to prevent drying.
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Chef tips
- Use fresh, high-quality chicken breasts for the best flavor and texture.
- Poach chicken gently at a low simmer to avoid toughening the meat.
- Rinse pearl barley well before cooking to remove excess starch.
- Adjust seasoning at the end — lemon juice and herbs brighten the final dish.
- Store leftovers in an airtight container and consume within 3 days.
Ingredients
- 500 g (1.1 lbs)skinless, boneless chicken breasts
- 1 largelemon, zested and juiced
- 1 liter (4 cups)low-sodium chicken broth
- 2 garlic cloves, smashedgarlic cloves
- 1 smallonion, sliced
- 1 teaspoonground cinnamon
- 1/2 teaspoonground allspice
- 1/2 teaspoonground turmeric
- 200 g (1 cup)pearl barley, rinsed
- 150 g (1 cup)snap peas, trimmed
- 150 g (about 10)baby carrots, halved lengthwise
- 150 g (about 15)asparagus tips, trimmed
- 2 tablespoonsextra virgin olive oil
- 30 g (1/2 cup)fresh parsley, chopped
- 15 g (1/4 cup)fresh mint, chopped
- Salt and freshly ground black pepperto taste
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Equipment
- large deep skillet or sauté pan with lid
- medium saucepan
- wooden spoon
- knife
- cutting board
- measuring spoons
- measuring cup
Nutrition per serving
- Calories420
- Protein38 g
- Carbs45 g
- Fat9 g
Step-by-step
Step 1
In a large deep skillet, combine chicken broth, lemon zest, lemon juice, smashed garlic cloves, sliced onion, ground cinnamon, allspice, and turmeric. Bring the broth to a gentle simmer over medium heat.Step 2
Add the chicken breasts to the simmering broth. Reduce heat to low, cover, and let poach gently until the chicken is cooked through and tender, about 20 minutes. Ensure the internal temperature of the chicken reaches 74°C (165°F) for food safety.Step 3
While the chicken is poaching, bring 500 ml (2 cups) of water to a boil in a medium saucepan. Add the rinsed pearl barley and a pinch of salt. Reduce to a simmer and cook uncovered until tender but still chewy, about 25 minutes. Drain any excess water if necessary.Step 4
During the last 4–5 minutes of poaching the chicken, add the snap peas, baby carrots, and asparagus tips to the broth with the chicken. Cover and continue to gently poach the vegetables until just tender and bright in color.Step 5
Once cooked, remove the chicken breasts and vegetables from the broth. Slice the chicken into bite-sized pieces. Reserve about 100 ml (⅓ cup) of the broth and discard the rest or save for another use.Step 6
In a large bowl, combine the cooked barley with the chopped parsley, mint, and olive oil. Season with salt and freshly ground black pepper to taste, and stir to combine everything well.Step 7
Gently fold the sliced poached chicken and cooked vegetables into the herb barley mixture, adding a tablespoon or two of the reserved broth if needed to moisten.Step 8
Serve the dish warm, garnished with additional lemon zest and fresh herbs if desired.
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