This Lemon Chicken with Barley is a delightful, fresh-tasting meal that brings together the tangy brightness of lemon with tender chicken and a hearty, herbed barley pilaf. Perfect for a satisfying dinner, this dish combines wholesome grains and protein, making it both flavorful and nutritious. With an appealing mix of textures and vibrant flavors, it’s an ideal option for a balanced and impressive meal that’s easy to prepare.
Ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts (about 600 g)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- Zest of 1 lemon
- Juice of 1 lemon
- 1 teaspoon of dried thyme (or substitute with 1 tablespoon of fresh thyme)
- 1 teaspoon of dried oregano (or use 1 tablespoon of fresh oregano instead)
For the Barley:
- 1 cup (about 200 g) pearl barley
- 3 cups (about 720 ml) chicken broth or water
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Chicken:
- Sprinkle salt and pepper generously over both sides of the chicken breasts to enhance their flavor.
- In a bowl, mix olive oil, minced garlic, lemon zest, lemon juice, thyme, and oregano.
- Pour the mixture over the chicken, coating each piece evenly.
- Cook the Barley:
- In a large pot, bring the chicken broth or water to a boil.
- Add the pearl barley, reduce to a simmer, and cook for about 25-30 minutes or until the barley is tender and liquid is absorbed.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the diced onion, carrots, and celery, and cook until softened, about 5 minutes.
- Stir in dried thyme, salt, and pepper.
- Add the cooked barley to the skillet with the vegetables, stirring to combine. Adjust seasoning to taste.
- Set aside and keep warm.
- Cook the Chicken:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the marinated chicken breasts and cook for 6-7 minutes per side, or until golden and cooked through (internal temperature should reach 75°C/165°F).
- Once done, remove from heat and let rest for a few minutes before slicing.
- Assemble and Serve:
- Plate the herbed barley pilaf and top with sliced lemon chicken.
- Garnish with freshly chopped parsley and serve with additional lemon wedges if desired.
Conclusion:
This Lemon Chicken with Barley is a deliciously light yet filling dish, combining the zest of lemon with hearty barley for a refreshing and well-rounded meal. Perfect for a family dinner or a cozy night in, it brings comfort and a touch of sophistication to your table.
Zesty Lemon Chicken with Herbed Barley Pilaf
Lemon Chicken with Barley is a bright and flavorfuldish featuring zesty lemon-seasoned chicken paired with a savory, herbed barleypilaf. An excellent choice for a healthy, satisfying meal.
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts (about 600 g)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 garlic cloves minced
- Zest of 1 lemon
- Juice of 1 lemon
- 1 teaspoon of dried thyme or substitute with 1 tablespoon of fresh thyme
- 1 teaspoon of dried oregano or use 1 tablespoon of fresh oregano instead
For the Barley:
- 1 cup about 200 g pearl barley
- 3 cups about 720 ml chicken broth or water
- 1 tablespoon olive oil
- 1 onion diced
- 2 carrots diced
- 2 celery stalks diced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
Prepare the Chicken:
- Sprinkle salt and pepper generously over both sides of the chicken breasts to enhance their flavor.
- In a bowl, mix olive oil, minced garlic, lemon zest, lemon juice, thyme, and oregano.
- Pour the mixture over the chicken, coating each piece evenly.
Cook the Barley:
- In a large pot, bring the chicken broth or water to a boil.
- Add the pearl barley, reduce to a simmer, and cook for about 25-30 minutes or until the barley is tender and liquid is absorbed.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the diced onion, carrots, and celery, and cook until softened, about 5 minutes.
- Stir in dried thyme, salt, and pepper.
- Add the cooked barley to the skillet with the vegetables, stirring to combine. Adjust seasoning to taste.
- Set aside and keep warm.
Cook the Chicken:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the marinated chicken breasts and cook for 6-7 minutes per side, or until golden and cooked through (internal temperature should reach 75°C/165°F).
- Once done, remove from heat and let rest for a few minutes before slicing.
Assemble and Serve:
- Plate the herbed barley pilaf and top with sliced lemon chicken.
- Garnish with freshly chopped parsley and serve with additional lemon wedges if desired.