Mediterranean Chicken and Vegetables with Pearl Barley

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Prepare Barley

• 50g Pearl Barley
• 150ml Chicken Broth

Rinse the pearl barley under cold water. In a small saucepan, bring 150 ml of water or chicken broth to a boil. Add the rinsed barley and a pinch of salt. Reduce the heat to low, cover, and let it simmer for about 25-30 minutes, or until the barley is tender and has absorbed the liquid. Fluff with a fork and set aside.

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Cook Chicken

• 150g Chicken
• 1 tsp Olive Oil
• 1 Garlic Clove
• 1 tsp Lemon Juice
• 1/4 tsp Dried Oregano
• 1/4 tsp Dried Thyme
• 1/2 tsp Paprika

In a small bowl, mix the diced chicken breast with olive oil, minced garlic, lemon juice, dried oregano, dried thyme, paprika, salt, and black pepper. Heat a pan over medium heat and add the marinated chicken. Cook for about 5-7 minutes, until the chicken is browned and fully cooked. Remove from the pan and set aside.

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Cook Vegetables

• 1/2 Zuchinni
• 30g Halved Cherry Tomatoes
• 1/4 Red Bell Pepper
• 1/4 Red Onion
• 1 tsp Olive Oil
• 1/4 tsp Dried Thyme
• 1/4 tsp Dried Oregano

Preheat oven to 350 degrees and prepare a sheet pan for the vegetables. Add the diced zucchini, halved cherry tomatoes, red bell pepper, and finely chopped red onion. Sprinkle with olive oil, dried basil, dried oregano, salt, and black pepper. Cook for about 15 minutes, or until they are tender but still crisp.‍

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Assemble and Serve

In a bowl, combine the cooked barley, sautéed vegetables, and cooked chicken. Toss everything together to distribute the flavors evenly. If desired, garnish with fresh parsley or basil and sprinkle with crumbled feta cheese.