Paprika-Rubbed Chicken
with Barley, Tomato and Avocado Salad
Sometimes it’s the simplest of combinations that are the most satisfying. This hearty barley salad is full of crunchy cucumber, juicy tomatoes, and creamy avocado. A touch of olive oil and sherry vinegar are all it needs to shine. Perfectly seasoned, perfectly seared chicken seals the deal.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breasts
170 g
Pearled Barley
(Contains Wheat)
1 unit
Avocado
113 g
Grape Tomatoes
2 unit
Mini Cucumber
2 tbsp
Sherry Vinegar
(Contains Sulphites)
1 tbsp
Smoked Paprika
(Contains Soy)
2 unit
Green Onion
10 g
Parsley
Not included in your delivery
unit
Oil*
Nutrition Values
Utensils
Instructions
Cook the barley: Add the barley to a medium pot of salted water and bring to a boil. Reduce heat to medium-low and simmer until tender, 25-28 min.
Prep: Wash and dry all produce. Halve the grape tomatoes. Thinly slice the green onions. Cut the cucumbers into 1/2-inch cubes. Halve, pit and peel the avocado(s), then cut into 1/2-inch cubes. Roughly chop the parsley.
Cook the chicken: In a medium bowl, combine the smoked paprika with a drizzle of oil. Season with salt and pepper. Toss in the chicken to coat. Heat a large pan over medium heat. Add a drizzle of oil, then the chicken. Cook until the bottom of the chicken is golden-brown, about 3 min. Reduce the heat to medium-low. Flip the chicken over. Cover and cook until the chicken is golden and cooked through, 6-7 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.) Transfer to a cutting board.
Marinate the veggies: Meanwhile, in a large bowl, whisk together the vinegar with a drizzle of oil. Season with salt and pepper. Toss in the cucumber and avocado.
Cook the tomatoes: Increase the pan to medium-high heat. Add the tomatoes and green onion. Cook, stirring often, until tomatoes soften slightly, 5-6 min. Transfer to the bowl with the cucumber and avocado.
Make the barley salad: Drain and rinse the barley. Add the barley to the veggies. Toss to combine.
Finish and serve: Thinly slice the chicken. Divide the barley salad between plates. Top with the chicken and sprinkle with the parsley. Enjoy!
