Grilled chicken served with a fruit, vegetable and nut barley salad tossed with a lemon-mint vinaigrette.
| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 50 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup olive oil
- 1/2 cup sliced fresh mint
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 2 lemons, zested and juiced
- 1/2 medium shallot, finely chopped
- Kosher salt and freshly ground black pepper
- 4 boneless skinless chicken breasts (6 to 8 ounces each)
- 1 3/4 cups low-sodium chicken broth
- 1 cup quick-cooking barley
- 1 1/2 cups mixed red and green seedless grapes, halved
- 1/4 cup chopped walnuts
- 2 radishes, halved and thinly sliced
- 1 stalk celery, thinly sliced
Instructions
- Whisk the oil, 1/4 cup mint, honey, mustard, lemon zest, lemon juice, shallots, 1 teaspoon salt and 1/8 teaspoon pepper together in a medium bowl. Set aside 1/3 cup for the dressing.
- Add the chicken to the remaining marinade. Toss to coat, cover the bowl and allow the chicken to marinate at room temperature for 1 hour.
- Meanwhile, bring the chicken broth to a boil in a medium saucepan. Add the barley, cover and lower the heat to a simmer. Cook until the liquid has evaporated and the barley is tender, 10 to 12 minutes. Set aside to cool.
- Preheat a grill pan over medium-low heat. Remove the chicken from the marinade, shaking off any excess. Sprinkle the chicken all over with 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill the chicken, smooth-side down, flipping once, until cooked through and firm to the touch, 20 to 25 minutes. Remove the chicken from the grill and set aside to cool.
- Stir the reserved 1/3 cup marinade and combine with the barley, grapes, walnuts, remaining 1/4 cup mint, radish and celery. Season with salt and pepper. Slice the chicken and serve over the salad.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 787 |
| Total Fat | 39 g |
| Saturated Fat | 6 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 12 g |
| Sugar | 15 g |
| Protein | 55 g |
| Cholesterol | 145 mg |
| Sodium | 1198 mg |