Roasted Chicken Breast with Barley and Roasted Mixed Vegetables

Ingredients

• Roasted chicken breast 6 oz
• Cooked barley 0.75 cup
• Mixed vegetables (zucchini, carrots, bell peppers) 1.5 cups
• Olive oil 1 tbsp

Method

1. Preheat oven and prepare vegetables. Preheat your oven to 425°F (220°C). Wash and chop the zucchini, carrots, and bell peppers into bite-sized pieces. Place the chopped vegetables in a bowl.
   Tip: Cut vegetables into similar sizes to ensure even roasting.
2. Toss vegetables with olive oil. Add 1 tablespoon of olive oil to the bowl with the chopped vegetables. Toss well to coat all pieces evenly. Season with a pinch of salt and pepper if desired.
   Tip: Using olive oil helps the vegetables roast nicely and adds flavor.
3. Roast vegetables. Spread the coated vegetables evenly on a baking sheet lined with parchment paper or foil. Place in the preheated oven and roast for about 25-30 minutes, stirring halfway through to ensure even cooking. The vegetables should be tender and slightly caramelized.
   Tip: Stirring halfway prevents burning and promotes even roasting.
4. Prepare chicken breast. While the vegetables roast, pat the 6 oz chicken breast dry with paper towels. Season both sides lightly with salt and pepper. Heat a non-stick skillet over medium heat and add a small amount of olive oil or cooking spray.
   Tip: Drying the chicken helps achieve a nice sear.
5. Cook chicken breast. Place the chicken breast in the hot skillet. Cook for about 6-7 minutes on one side without moving it, then flip and cook another 6-7 minutes on the other side. The chicken is done when the internal temperature reaches 165°F (74°C) and the juices run clear.
   Tip: Use a meat thermometer for best results.
6. Warm cooked barley. If your barley is already cooked and cooled, warm it gently in a microwave-safe bowl for about 1-2 minutes or on the stovetop with a splash of water to prevent drying.
   Tip: Cover the bowl to retain moisture while warming.
7. Plate and serve. Arrange the roasted chicken breast on a plate alongside the warmed barley and roasted mixed vegetables. Drizzle any remaining olive oil from the roasting pan over the vegetables for extra flavor if desired.
   Tip: Let the chicken rest for a few minutes before slicing to keep it juicy.

Pro tips

• Use a meat thermometer to ensure the chicken is perfectly cooked and safe to eat.
• Roasting vegetables at a high temperature caramelizes their natural sugars, enhancing flavor.