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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Poitrines de poulet
170 g
Pearl barley
(Contient Blé)
1 pièce(s)
Avocat
113 g
Tomates raisins
2 pièce(s)
Mini concombres
2 cs
Vinaigre de xérès
(Contient Sulfites)
1 cs
Paprika fumé
(Contient Soya)
2 pièce(s)
Oignons verts
10 g
Persil
Pas inclus dans votre livraison
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
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!