Warm Maple-Sage Chicken Bowl with Barley Rice, Sautéed Cabbage, and Light Lemon Ricotta Cream

Instructions

1. 1

   1. In a medium pot, combine the rice, pearl barley, 750 ml (3 cups + 2 tbsp) water, and 3 g (1/2 tsp) salt. Bring to a boil, reduce to a gentle simmer, cover, and cook for 22 to 25 minutes, until the rice and barley are tender and the liquid is absorbed. Turn off the heat and let rest for 5 minutes before fluffing.

2. 2

   2. While the grain base cooks, season the chicken with 2 g (1/2 tsp) salt, black pepper, and garlic powder. In a small bowl, mix the maple syrup, Dijon mustard, chopped sage, and 15 ml (1 tbsp) lemon juice.

3. 3

   3. Heat 15 ml (1 tbsp) olive oil in a large skillet over medium-high heat. Add the chicken and sear for 5 to 7 minutes, stirring once or twice, until cooked through and lightly golden. Add the maple, mustard, and sage mixture and cook 1 to 2 minutes more, until the glaze coats the chicken. Remove from the heat.

4. 4

   4. In another large skillet, heat the remaining 15 ml (1 tbsp) olive oil over medium heat. Add the green cabbage, 6 g (2 cloves) minced garlic, 1 g (1/4 tsp) salt, and 150 ml (2/3 cup) water. Cook for 6 to 8 minutes, stirring often, until the cabbage is tender but still slightly firm. Remove from the heat.

5. 5

   5. In a bowl, mix the ricotta, plain yogurt, lemon zest, the remaining 15 ml (1 tbsp) lemon juice, and the remaining 3 g (1 clove) minced garlic. Stir until smooth and lightly creamy.

6. 6

   6. To serve, divide the rice and barley mixture among 4 bowls. Top with the sautéed cabbage and glazed chicken. Add spoonfuls of the light lemon ricotta cream, then finish with scallions and toasted sunflower seeds. Serve warm.

7. 7

   7. If you prefer to reheat the fully assembled bowl in the oven, place it in an oven-safe dish and warm at 350°F (175°C) for 8 to 10 minutes; add the ricotta cream at the end to keep its fresh texture.