Harissa Chicken, Barley & Roasted Veggies

This recipe is a perfect balance of delicious and nutritious, making it a great addition to a heart-conscious lifestyle!

Why it’s Heart-Healthy:

  • Barley: A rich source of soluble fiber, barley helps lower LDL (“bad”) cholesterol and supports healthy blood pressure.
  • Extra Virgin Olive Oil: Contains heart-friendly monounsaturated fats and antioxidants.
  • Colorful Vegetables: Zucchini, red bell pepper, and onion provide essential vitamins, minerals, and anti-inflammatory compounds.
  • Lean Chicken Breast: High in protein and low in saturated fat

Ingredients:

 

½ Cup Pearl Barley (uncooked)

1 Tbsp Harissa (divided)

½ pound Chicken Breast (boneless,

skinless, sliced)

1 Zucchini (medium, chopped)

1 Red Bell Pepper (medium, chopped)

1 Cup Red Onion (chopped)

1 Tbsp Extra Virgin Olive Oil

2 Tbsps Parsley (chopped)

1 Tbsp Lemon Juice

Sea Salt & Black Pepper (to taste)

 

Directions:

 

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.

 

2. Cook the barley according to the package directions. Drain excess water and

season with 1/3 of the harissa. Season with salt and pepper.

 

3.Meanwhile, toss the chicken, zucchini, bell pepper, and onion with the

remaining harissa, oil, salt, and pepper and arrange on the prepared baking

sheet. 

 

4.Spread evenly and cook in the oven for 20 to 25 minutes, or until the vegetables are tender and the chicken is cooked through.

 

5.Add the cooked barley, roasted vegetables, chicken, parsley, and lemon juice

to a serving dish and toss to coat. Divide evenly between plates and enjoy!

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