Zesty Lemon Chicken with Herbed Barley Pilaf

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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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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))

Prepare the Chicken:

  1. Sprinkle salt and pepper generously over both sides of the chicken breasts to enhance their flavor.
  2. In a bowl, mix olive oil, minced garlic, lemon zest, lemon juice, thyme, and oregano.
  3. Pour the mixture over the chicken, coating each piece evenly.

Cook the Barley:

  1. In a large pot, bring the chicken broth or water to a boil.
  2. 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.
  3. In a large skillet, heat 1 tablespoon of olive oil over medium heat.
  4. Add the diced onion, carrots, and celery, and cook until softened, about 5 minutes.
  5. Stir in dried thyme, salt, and pepper.
  6. Add the cooked barley to the skillet with the vegetables, stirring to combine. Adjust seasoning to taste.

  7. Set aside and keep warm.

Cook the Chicken:

  1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
  2. 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).
  3. Once done, remove from heat and let rest for a few minutes before slicing.

Assemble and Serve:

  1. Plate the herbed barley pilaf and top with sliced lemon chicken.
  2. Garnish with freshly chopped parsley and serve with additional lemon wedges if desired.
Main Course
Mediterranean-inspired
Lemon chicken

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