Image

Food – Mediterranean barley salad with chicken and roasted eggplant

Food - Mediterranean barley salad with chicken and roasted eggplant

Recipe by Khalil Hymore

1 cup pearl barley
2 8 ounces boneless, skinless chicken breasts
Nonstick cooking spray
1 small eggplant, cut into 1 1/2-inch pieces
2 cups cherry or grape tomatoes, halved
1 cup packed mint leaves
4 ounces feta, crumbled (about 1 cup)
1/2 small red onion, finely chopped
2 tablespoons extra-virgin olive oil
2 teaspoons lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1. Cook barley according to package directions. Let cool completely.

2. Meanwhile, preheat the oven to 400 degrees. Place chicken in a large straight-sided skillet or pot and cover with water by 1/2 inch. Bring to a boil over high heat; cover, reduce heat to medium low and cook 5 minutes. Remove from heat and let stand, covered, until the internal temperature reaches 160 degrees , 12 to 14 minutes. Remove chicken from water, let cool and shred.

3. Lightly coat a rimmed baking sheet with cooking spray and arrange eggplant in an even layer. Lightly coat eggplant with cooking spray and roast until golden brown, about 12 minutes. Remove from baking sheet and let cool.

4. In a large bowl, toss together chicken, eggplant, barley, tomatoes, mint, feta, onion, oil, lemon zest, lemon juice, salt and pepper.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s