PREP: 35 MIN COOK: 1 HR TOTAL: 1 HR 35 MIN

Ingredients

Lemon-Herb Chicken

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

1. 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.

2. 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.

3. 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.

4. Prepare your grill for high heat. Remove the chicken from the marinade and season with salt and pepper.

5. Grill the chicken until well charred on both sides and fully cooked through, flipping as needed, 10 to 12 minutes. Remove the chicken from the grill and reserve.

6. In a large bowl, toss together the lettuce, onion and tomatoes. Add the dressing and toss well to coat.

7. Slice the chicken and serve on top of the salad alongside the avocado.

Lemon-Herb Chicken

309 calories

15g fat

4g carbs

39g protein

1g sugars

Salad

602 calories

36g fat

60g carbs

15g protein

8g sugars

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.