Smokey, spiced chicken with marinated vegetables and feta over a bed of barley. This is a healthy and hearty meal that is great served for lunch or dinner. Serves 4-6
Ingredients:
10 oz. Pearled Barley
1 seedless cucumber or 1 cucumber, cut in half and sliced
8 oz. grape tomatoes or 2 roma tomatoes, chopped
2 oz. kalamata olives, chopped
2 Sweet Cherry Peppers, seeded and chopped
2 cloves garlic, minced
20 oz. Boneless Chicken Breast pieces
2 teaspoons smoked paprika
1/2 teaspoon ground mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 Tablespoon red wine vinegar
1 Tablespoon Dijon Mustard
1 teaspoon dried oregano
3 oz. feta cheese
olive oil
salt and pepper
Directions:
1. Fill a large pot 3/4 of the way with salted water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, for 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2. Meanwhile in a bowl, combine the cucumbers, tomatoes, olives, peppers, garlic, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.
3. Place the chicken in a bowl and season with salt and pepper. Add the smoked paprika, ground mustard, garlic powder, and onion powder. Toss to thoroughly coat the chicken pieces.
4. In a large non-stick pan, heat a drizzle of olive oil on medium high heat until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3-4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3-4 minutes, or until browned and cooked through. Turn off the heat.
5. In a small bowl, whisk together the red wine vinegar, dijon mustard, oregano, and 2 Tablespoons olive oil; season with salt and pepper. To the pot of cooked barley, add the dressing; stir to combine. Taste, then season with salt and pepper if desired.
6. Serve the finished barley topped with the marinated vegetables, cooked chicken, and crumbled feta cheese. Enjoy!
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