Greek Chicken & Vegetable Skillet with Barley
Tender chicken thighs simmered with a vibrant medley of seasonal bell peppers, zucchini, and tomatoes in a rich, aromatic sauce, served over hearty cooked barley and topped with crumbled feta cheese.
Ingredients
- Chicken Thigh400 g
- Bell Pepper250 g
- Diced Tomato200 g
- Red Onion100 g
- Garlic20 g
- Feta Cheese50 g
- Bell Pepper250 g
- Olive Oil15 ml
- Dried Oregano3 g
- Salt3 g
- Black Pepper2 g
- Barley250 g
- Zucchini250 g
- Fresh Parsley10 g
Instructions
- 1Step 1
If using uncooked barley, cook it according to package directions (this time is not included in the recipe's cook time, assume pre-cooked or quick-cooking barley).
- 2Step 2
Dice chicken thighs into 1-inch pieces. Chop bell peppers and zucchini into similar-sized pieces. Slice red onion thinly and mince garlic.
- 3Step 3
Heat olive oil in a large skillet or deep pan over medium-high heat. Add chicken thigh pieces and cook until browned on all sides (about 3-4 minutes). Remove chicken from the pan and set aside.
- 4Step 4
Add red onion and bell peppers to the same skillet, cooking for 3-4 minutes until slightly softened. Stir in minced garlic and cook for another minute until fragrant.
- 5Step 5
Return chicken to the pan. Add diced tomatoes, zucchini, dried oregano, salt, and black pepper. Stir well to combine.
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