INFO
| Servings | 2 |
| Prep time | 35 minutes |
INGREDIENTS
| Chicken Breast | 200 grams |
| Extra Virgin Olive Oil (divided) | 1 tbsp |
| Sea Salt & Black Pepper | (to taste) |
| Broccoli (florets, chopped) | 135 grams |
| Orange Bell Pepper (medium, chopped) | 1/2 |
| Red Onion (cut into chunks) | 55 grams |
| Pearl Barley (uncooked, rinsed and drained) | 150 grams |
| Lime (juiced) | 1/2 |
Step 1
Preheat the oven to 400 °F (205°C) and line a baking tray with parchment paper.
Step 2
Coat the chicken with 1/2 of the oil and season with salt and pepper. Place in the oven and bake for 15 minutes. The chicken will not be cooked through.
Step 3
Add the broccoli, bell pepper, and red onion to the tray. Season the vegetables with salt and pepper and toss with the remaining oil. Bake for about 15 minutes or until everything is cooked through.
Step 4
Meanwhile, cook the barley according to package directions.
Step 5
Divide the ingredients evenly between bowls and squeeze lime juice on top. Enjoy!
TIPS
LEFTOVERS
Refrigerate in an airtight container for up to three days.
SERVING SIZE
One serving is equal to approximately two cups.
GLUTEN-FREE
Use brown rice or quinoa instead of barley.
MORE FLAVOR
Add zucchini and/or corn.
ADDITIONAL TOPPINGS
Parsley, cilantro, salsa, and/or your favorite dressing.
MAKE IT VEGAN
Use tofu instead of the chicken.
NO LIME
Use lemon instead.
NUTRITION PER SERVING
| Calories | 491 |
| Carbs | 69g |
| Fat | 11g |
| Protein | 32g |
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