Lemony chicken, golden roasted vegetables, and tender pearl barley come together in a cozy, satisfying dinner made with simple ingredients.

Prep: 15 minutes | Cook: 35–40 minutes | Servings: 4

Ingredients

• 2 boneless, skinless chicken breasts, about 1 lb total, sliced into thin cutlets
• 1 cup dry pearl barley, rinsed
• 2 cups mixed vegetables, such as sweet potato, zucchini, bell pepper, and red onion
• 2 tbsp olive oil, divided
• 1 lemon, zested and juiced
• 3 garlic cloves, minced
• 1 tsp dried oregano
• ½ tsp dried thyme
• ½ tsp salt, divided, or to taste
• ¼ tsp black pepper, or to taste
• Fresh parsley, chopped, optional

Instructions

1. Heat the oven to 425°F. Cook the barley in a large pot of water according to its package directions, usually 25–40 minutes, until tender. Drain any excess water.
2. Cut sweet potato into small, roughly ½-inch pieces and the softer vegetables into slightly larger pieces. Toss with 1 tbsp olive oil, oregano, half the salt, and pepper. Spread on a sheet pan and roast for 20–25 minutes, tossing halfway through, until tender and golden. Give the sweet potato extra time if needed.
3. Season the thin chicken cutlets with thyme and the remaining salt and pepper. Heat the remaining 1 tbsp olive oil in a skillet over medium heat. Sear the chicken for about 4–6 minutes per side, depending on thickness, until the thickest part reaches 165°F. Add the garlic during the final minute, lowering the heat so it does not burn.
4. Transfer the chicken to a clean board and let it rest for 5 minutes, then slice. Toss the drained barley and roasted vegetables with lemon zest and juice to taste. Divide among four bowls and top with chicken and optional parsley.

Make it your own

Use the vegetables you have on hand. If roasting a mix of firm and soft vegetables, start the sweet potato first or keep it cut small so everything finishes together. For extra vegetables in each bowl, increase the mix to 4 cups.

A little heart-health note ♡

Barley brings soluble fiber, while skinless chicken, vegetables, and olive oil make this a satisfying meal without a creamy sauce.

Estimated nutrition

Per serving, about: 310 calories | 29 g protein | 33 g carbohydrate | 9 g fat | 1.5 g saturated fat | 6 g fiber. Estimates assume four servings, 1 lb chicken, 1 cup dry barley, 2 tbsp olive oil, and a mixed vegetable blend. Vegetable choices, chicken size, and added salt will change the totals.

Storage: Refrigerate in a covered container within 2 hours and use within 3–4 days. Reheat leftovers to 165°F with a splash of water to soften the barley.