Barley & Grilled Chicken Bowl with Zucchini and Red Bell Pepper
This Barley & Grilled Chicken Bowl is a satisfying, fiber-rich, and protein-packed dish ideal for lunch or dinner. Barley provides complex carbohydrates and fiber, while grilled chicken offers lean protein. The addition of zucchini and red bell pepper adds a vibrant crunch and a rich source of vitamins and antioxidants. This bowl is perfect for those seeking a balanced and weight-loss-friendly meal.
Nutrition Facts
Per serving
Energy
212 kcal
Protein
14 g
Carbs
23 g
Fat
7 g
Fiber
3 g
Ingredients
Jau Pearl (Pearled Barley)
1 small cup (100g)
Chicken, poultry, breast, skinless
200 gms (200g)
Zucchini
0.25 cup, chopped (50g)
Red Bell Pepper
0.5 cup, chopped (100g)
Clove Garlic, Minced
1 tsp (5g)
Olive Oil
2 tsp (10g)
Paprika powder
1 tsp (2g)
Dried Oregano
1 tsp (2g)
Common salt
0.5 tsp (2.5g)
Black Pepper
1 tsp (2g)
lemon juice
1 tbsp (15g)
Fresh Parsley (chopped)
2 tbsp (10g)
Plain Water
2 small cup (400g)
Instructions
Preparation
Cook raw barley in water with a pinch of salt until soft and fluffy. Drain any excess water.
Marinate the chicken breast with olive oil, minced garlic, paprika, oregano, salt, and black pepper for 15-20 minutes.
Cooking Steps
Heat a grill pan or regular pan over medium heat.
Cook the marinated chicken breast for 5-7 minutes on each side or until fully cooked (internal temperature of 165°F or 74°C).
Once cooked, set aside and let it rest for 5 minutes before slicing.
In the same pan, add a small drizzle of olive oil if needed.
Sauté the sliced zucchini and red bell pepper for 3-4 minutes until slightly softened but still crisp. Season with a pinch of salt and black pepper.
In a serving bowl, add the cooked barley as the base.
Arrange the grilled chicken slices and sautéed vegetables on top.
Drizzle with lemon juice and garnish with freshly chopped parsley.