Grilled Chicken Breast with Barley and Roasted Brussels Sprouts

Ingredients

• chicken breast 6 oz
• pearled barley 1/2 cup
• Brussels sprouts 1 cup
• olive oil 1 tbsp
• salt to taste
• black pepper to taste

Method

1. Prepare the Pearled Barley. If you don’t have cooked barley ready, rinse 1/4 cup dry pearled barley under cold water. In a small pot, combine barley with 3/4 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 25-30 minutes until tender and water is absorbed. Fluff with a fork and set aside. (If using pre-cooked barley, skip this step.)
   Tip: Cooking barley ahead of time saves you effort when assembling the meal.
2. Preheat Oven and Prepare Brussels Sprouts. Preheat your oven to 400°F (200°C). Rinse the Brussels sprouts and trim off the stem ends. Cut large sprouts in half to ensure even roasting. Toss the Brussels sprouts with half of the olive oil (1/2 tbsp), salt, and pepper in a bowl until evenly coated.
   Tip: Cutting sprouts in half helps them roast faster and get crispy edges.
3. Roast the Brussels Sprouts. Spread the Brussels sprouts in a single layer on a baking sheet lined with parchment paper or foil for easy cleanup. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until golden brown and tender.
   Tip: Stirring halfway ensures even roasting and prevents burning.
4. Prepare the Chicken Breast. While the Brussels sprouts roast, pat the chicken breast dry with paper towels. Rub the chicken with the remaining 1/2 tbsp olive oil, then season both sides with salt and pepper. This helps the chicken stay juicy and flavorful.
   Tip: Drying the chicken helps the oil and seasoning stick better.
5. Grill the Chicken Breast. Heat a grill pan or skillet over medium-high heat. Once hot, place the chicken breast on the pan. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is no longer pink inside. Remove from heat and let rest for 5 minutes before slicing.
   Tip: Letting the chicken rest allows juices to redistribute, making it tender.
6. Assemble the Dish. Divide the cooked pearled barley evenly between two plates. Slice the rested grilled chicken breast and place it on top or alongside the barley. Add the roasted Brussels sprouts to each plate. Drizzle any pan juices over the chicken for extra flavor.
   Tip: Serve immediately for the best taste and texture.

Pro tips

• Use a meat thermometer to check the chicken’s doneness to avoid overcooking.
• If you want crispier Brussels sprouts, increase oven temperature to 425°F (220°C) but watch carefully to prevent burning.