Za'atar Chicken Grain Bowl

Instructions

1. Cook the barley

   Fill a medium saucepan 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley. Cook, uncovered, 28 to 30 minutes, or until tender. Turn off heat.

2. Prepare the ingredients

   Meanwhile, wash and dry the fresh produce. Cut off and discard the stem ends of the green beans; cut into 2-inch pieces. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon. In a bowl, combine the soy glaze, sesame oil, and the juice of 2 lemon wedges.

3. Cook the chicken

   Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 7 to 9 minutes per side, or until golden brown and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

4. Start the stir-fry

   Meanwhile, add the chopped garlic to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the prepared green beans. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened.

5. Finish the stir-fry & serve your dish

   Add the cooked barley, sliced white bottoms of the scallions, and prepared sauce (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the barley is heated through and coated. Turn off heat. Taste, then season with salt and pepper if desired. Slice the rested chicken crosswise. Serve the finished stir-fry topped with the sliced chicken and sliced green tops of the scallions. Enjoy!