PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL
PREP: 35 MIN
COOK: 1 HR
TOTAL: 1 HR 35 MIN
4 servings
Ingredients:
- LEMON-HERB CHICKEN
- 700g (1½ pounds) boneless, skinless chicken breasts
- 3 tablespoons extra-virgin olive oil
- Zest and juice of 2 lemons
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh dill
- 3 tablespoons chopped fresh parsley
- Kosher salt and freshly ground black pepper
SALAD:
- 1 cup barley
- 2½ cups chicken broth
- Zest and juice of 1 lemon
- 1 tablespoon whole-grain mustard
- 1 teaspoon dried oregano
- ⅓ cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 heads red-leaf lettuce, chopped
- 1 red onion, halved and thinly sliced
- 1 pint cherry tomatoes, sliced
- 2 avocados, sliced
Directions:
- MAKE THE LEMON-HERB CHICKEN: Place the chicken in a large resealable plastic bag. In a medium bowl, whisk together the olive oil, lemon zest, lemon juice, oregano, dill and parsley. Pour the marinade into the bag, seal it and refrigerate for 30 minutes.
- MAKE THE SALAD: Meanwhile, in a medium saucepan, bring the barley and chicken broth to a simmer over medium heat. When it comes to a simmer, cover the pot and cook until the barley is tender, 35 to 45 minutes. Drain and reserve.
- In a medium bowl, whisk together the lemon zest, lemon juice, mustard and oregano. Gradually stream in the olive oil and whisk well to combine. Season with salt and pepper.
- Prepare your grill for high heat. Remove the chicken from the marinade and season with salt and pepper.
- Grill the chicken until charred on both sides and fully cooked through, flipping as needed, 10 to 12 minutes. Remove the chicken from the grill and set aside.
- In a large bowl, toss together the lettuce, onion and tomatoes. Add the dressing and toss well to coat.
- Slice the chicken and serve on top of the salad alongside the avocado.
