Spinach & Barley with Grilled Chicken
Try this Spinach, Barley and Grilled Chicken with the Honey Dijon Vinaigrette. This is perfect for quick weeknight dinners. You are in for a treat.
What you need
1 c pearled barley
4 skinless, boneless chicken breast,
2 md carrots, thinly sliced (grilled)
1 tbsp olive oil
6 c baby spinach
4 lg radishes, thinly sliced
3 scallions, sliced
1 c mushrooms
salt & pepper to taste
Cook barley in boiling salted water in a medium saucepan over medium-high heat until tender, 24 to 26 minutes. Drain and run under cold water until cool.
Preheat grill to medium-high. Slice chicken breasts into ½ inch strips. Rub chicken with salt & pepper, fresh thyme and drizzle olive oil. Marinate 15 minutes before grilling.
Grill on direct heat until the internal temperature registers 160°F-165°F, about 5-6 minutes per side. Allow to rest 5 minutes before slicing.
Toss together spinach, radishes, grilled asparagus, scallions, grilled carrots, barley, and vinaigrette in a bowl. Season with salt and pepper.
Serve with sliced chicken
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Honey Dijon Vinaigrette
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