Spiced Chicken Grain Bowl

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Spiced Chicken Grain Bowl

Pan-seared warm coffee spiced chicken fillets goodness served with sweet potato, edamame, and pea shoots with a lemon yoghurt dressing.

Ingredients to serve 2

  • 2 x Chicken Breast - flattened
  • 10g x DD Coffee Rub
  • 100g x Sweet Potato Chunks
  • 100g x Edamame - take from freezer
  • 100g x Green Beans - stem end trimmed
  • 125g x Pearl Barley
  • 20g x Pea Shoots
  • 20g x Pumpkin Seeds
  • 80ml x Plain Yoghurt
  • ½ x Lemon - zested then halved for juicing
  • 20g x Butter (from your pantry)
  • Bowl of Ice Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Breast - flattened
  • 20g x DD Coffee Rub
  • 200g x Sweet Potato Chunks
  • 200g x Edamame - take from freezer
  • 200g x Green Beans - stem end trimmed
  • 250g x Pearl Barley
  • 40g x Pea Shoots
  • 40g x Pumpkin Seeds
  • 160ml x Plain Yoghurt
  • 1 x Lemon - zested then halved for juicing
  • 40g x Butter (from your pantry)
  • Bowl of Ice Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items” Preheat your oven to 220C and bring a medium saucepan of salted water to the boil. Whisk together your plain yogurt, a bit of lemon zest and a squeezing of lemon juice (you don't have to use all your lemon). Taste season with salt and pepper and whisk in some olive oil - clingfilm for serving later.

Washing Instruction

Wash your hands and green beans well. Rinse your pea shoots thoroughly and drain on paper towel.

Gino's Tip

Pea shoots like most soft herbs can be consumed stem and all, it's just an aesthetic when it comes to trimming. So all you really need to do is break them into small pieces and consume the stems actually carry most of the flavor.

Step 1 - Pearl Barley and Greens

Grab a medium saucepan, add your barley to it and fill with water. Place it on the stove on high and, once boiling, reduce your heat to a simmer. Allow the barley to cook until tender but still firm. This will take about 25-30 minutes. Once cooked, drain through a colander and place in a medium mixing bowl. Taste and season with salt and pepper. Cover with cling film and place in the fridge till later. Once your water in your medium saucepan has begun boiling, add your green beans and edamame and cook for 2-3 minutes until your vegetables are tender. Using a slotted spoon transfer your greens to your boil of ice water for shocking, then once your vegetables are cool, drain them through a colander.

Step 2 - Roasted Sweet Potato and Pumpkin Seeds

Toss your sweet potato chunks in a large mixing bowl along with olive oil, salt and pepper. Scatter onto an oven tray and pop into the oven for 8 minutes remove your foil and sprinkle over your pumpkin seeds then continue roasting for 8-10 minutes until your sweet potato is tender and your pumpkin seeds are toasted.

Step 3 - Coffee Chicken

Season your chicken breasts with salt and pepper. Heat a large frying pan over med-high heat and fry your chicken breasts for 3-4 minutes on each side. Now transfer your chicken breasts to a chopping board, add your butter to the pan and once it froths add your DailyDish Coffee Rub, mix your sauce through then add your chicken breasts back to the pan to mix through the coffee butter.

To Serve

Mix your pearl barley, greens, roasted sweet potato and pumpkin seeds together along with your pea shoots. Taste and season if need be. Divide your salad amongst your servings, top with your coffee chicken and drizzlings of lemon yogurt.