Harissa Chicken, Barley and Veg
A quick and hearty midweek supper
Ingredients
- 450 g chicken breast boneless, skinless, sliced
- 1 tbsp harissa paste
- 1 cups pearl barley
- 2 courgettes
- 2 peppers
- 2 cups red onion
- 1/4 cup parsley
- 2 tbsp olive oil
- 2 tbs lemon juice
Instructions
- Preheat the oven to 400ºF (205ºC). Line a baking sheet with parchment paper.
- Cook the barley according to the package directions. Drain excess water and season with 1/3 of the harissa. Season with salt and pepper.
- Meanwhile, toss the chicken, courgette, bell pepper, and onion with the remaining harissa, oil, salt, and pepper and arrange on the prepared baking sheet. Spread evenly and cook in the oven for 20 to 25 minutes, or until the vegetables are tender and the chicken is cooked through.
- 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!
Notes
This is an easy supper using a very underused grain.
Pearl barley adds a lovely twist to this dish and is rich in iron, magnesium and B6.
Make extra for lunch the next day.