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Yield: 2
SMF Kitchen
@smfchicken
Ingredients & Directions
Directions
Herbed Chicken Breast with Pearl Barley, Spicy Greens, and Pecans
3/4 cup
Pearl barley
1 3/4 cups
Water
1/2 teaspoon
PeachDish Salt, divided, plus more to taste
8 oz
1 oz
Pecan pieces
4 teaspoons
Olive oil, divided
2 sprigs
Parsley
1
Shallot
1
Lemon
2 oz
Spicy salad greens
- In a small saucepan, combine barley, 1 3/4 cups water, and 1/4 teaspoon PeachDish salt.
- Bring to a simmer over high heat, cover pot, and reduce heat to low.
- Cook until barley is tender and all liquid has been absorbed, 15-20 minutes.
- Pick and chop parsley and oregano leaves. Peel and mince shallot. Zest and juice lemon.
- Cut or tear greens into bite-size pieces.
- Season chicken on all sides with 1/4 teaspoon PeachDish salt. Set aside at room temperature.
- Place a skillet over medium-high heat. Add pecans, and cook, tossing and stirring frequently, until they become toasted and fragrant, 2-3 minutes.
- Remove pecans from pan and set aside.
- Add 1 teaspoon olive oil to the skillet. When oil is shimmering, add chicken. Cook without disturbing until browned on the bottom, 3-4 minutes.
- Flip and cook until the chicken is opaque all the through and browned on the second side, 2-3 minutes more.
- Transfer chicken to a bowl. Sprinkle chicken with parsley and oregano; turn and toss to combine well.
- Cover bowl with a plate, and allow chicken to rest at least 5 minutes.
- In a mixing bowl, combine shallot, lemon zest, lemon juice, and 2 teaspoons olive oil.
- Add barley to mixing bowl. Toss to coat.
- Gently stir in greens and pecans. Taste, and adjust seasoning with PeachDish salt.
- Thinly slice chicken against the grain. Add any collecting resting juices and herbs from chicken to barley.
- Divide barley mixture between 2 plates. Top with chicken. Drizzle with 1 teaspoon olive oil. Enjoy!
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Herbed Chicken Breast with Pearl Barley, Spicy Greens, and Pecans
Yield: 2
Prep
Cook
00:00 Total Time
Ingredients
Directions
Herbed Chicken Breast with Pearl Barley, Spicy Greens, and Pecans
3/4 cup
Pearl barley
1 3/4 cups
Water
1/2 teaspoon
PeachDish Salt, divided, plus more to taste
8 oz
1 oz
Pecan pieces
4 teaspoons
Olive oil, divided
2 sprigs
Parsley
1
Shallot
1
Lemon
2 oz
Spicy salad greens
- In a small saucepan, combine barley, 1 3/4 cups water, and 1/4 teaspoon PeachDish salt.
- Bring to a simmer over high heat, cover pot, and reduce heat to low.
- Cook until barley is tender and all liquid has been absorbed, 15-20 minutes.
- Pick and chop parsley and oregano leaves. Peel and mince shallot. Zest and juice lemon.
- Cut or tear greens into bite-size pieces.
- Season chicken on all sides with 1/4 teaspoon PeachDish salt. Set aside at room temperature.
- Place a skillet over medium-high heat. Add pecans, and cook, tossing and stirring frequently, until they become toasted and fragrant, 2-3 minutes.
- Remove pecans from pan and set aside.
- Add 1 teaspoon olive oil to the skillet. When oil is shimmering, add chicken. Cook without disturbing until browned on the bottom, 3-4 minutes.
- Flip and cook until the chicken is opaque all the through and browned on the second side, 2-3 minutes more.
- Transfer chicken to a bowl. Sprinkle chicken with parsley and oregano; turn and toss to combine well.
- Cover bowl with a plate, and allow chicken to rest at least 5 minutes.
- In a mixing bowl, combine shallot, lemon zest, lemon juice, and 2 teaspoons olive oil.
- Add barley to mixing bowl. Toss to coat.
- Gently stir in greens and pecans. Taste, and adjust seasoning with PeachDish salt.
- Thinly slice chicken against the grain. Add any collecting resting juices and herbs from chicken to barley.
- Divide barley mixture between 2 plates. Top with chicken. Drizzle with 1 teaspoon olive oil. Enjoy!
