Mediterranean Chicken & Barley Bowl with Roasted Vegetables
A hearty and flavorful bowl featuring tender roasted chicken breast, chewy barley, and a medley of seasonal roasted vegetables like zucchini and bell peppers, all dressed with a zesty lemon-herb vinaigrette.
Ingredients
- Chicken Breast170 g
- Bell Pepper150 g
- Tomato100 g
- Bell Pepper150 g
- Olive Oil18 g
- Lemon0.5 whole
- Oregano2 g
- Salt1 pinch
- Black Pepper1 pinch
- Barley55 g
- Zucchini150 g
- Parsley5 g
Instructions
- 1Step 1
Cook barley according to package instructions. While barley cooks, preheat a large skillet or grill pan over medium-high heat.
- 2Step 2
Slice chicken breast into 1-inch thick pieces. Dice zucchini and bell pepper. Halve the cherry tomatoes. Chop parsley.
- 3Step 3
Toss chicken, zucchini, and bell pepper with 10g of olive oil, salt, pepper, and half of the oregano.
- 4Step 4
Sear the chicken in the hot skillet for 3-4 minutes per side, until cooked through. Remove chicken and set aside. Add zucchini and bell pepper to the same skillet and cook for 5-7 minutes, stirring occasionally, until tender-crisp.
- 5Step 5
In a small bowl, whisk together the juice from half a lemon, remaining 8g olive oil, and the rest of the oregano. Season with salt and pepper.
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