Roasted Herb Chicken with Barley and Steamed Carrots

Name: Roasted Herb Chicken with Barley and Steamed Carrots
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Cuisine: American
Ingredients: 120 g Skinless roasted chicken breast (Use a fresh or thawed chicken breast); 3/4 cup Barley (cooked) (Cooked barley, drained); 1 cup Carrots (steamed) (Fresh carrots, peeled and sliced); 1 tsp Olive oil (Extra virgin olive oil); 1 tsp Rosemary (Fresh or dried, chopped); 1 tsp Thyme (Fresh or dried, chopped); 1 clove Garlic (Minced)

348 kcal · 26 g protein · 15 minutes · 1 servings

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Roasted Herb Chicken with Barley and Steamed Carrots

This wholesome and flavorful meal features tender roasted herb chicken breast paired with nutty cooked barley and sweet steamed carrots. The fresh rosemary, thyme, and garlic infuse the chicken with aromatic notes, making it a satisfying and balanced dish perfect for any day.

348 kcal 26 g protein 15 minutes

Ingredients

Skinless roasted chicken breast 120 g
Barley (cooked) 3/4 cup
Carrots (steamed) 1 cup
Olive oil 1 tsp
Rosemary 1 tsp
Thyme 1 tsp
Garlic 1 clove

Method

Prepare the Chicken Marinade. In a small bowl, combine the olive oil, minced garlic, chopped rosemary, and thyme. Mix well to create a flavorful herb marinade.
Tip: Use fresh herbs if possible for the best aroma.
Marinate the Chicken Breast. Place the skinless chicken breast in a shallow dish and coat it evenly with the herb marinade. Let it sit for at least 10 minutes to absorb the flavors. If you have more time, marinate for up to 1 hour in the refrigerator.
Tip: Marinating longer enhances flavor and tenderness.
Preheat the Oven. While the chicken marinates, preheat your oven to 400°F (200°C). This temperature will roast the chicken perfectly, keeping it juicy inside with a slight golden crust.
Tip: Make sure the oven is fully heated before placing the chicken inside.
Roast the Chicken. Place the marinated chicken breast on a baking tray lined with parchment paper or lightly greased. Roast in the preheated oven for about 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and juices run clear.
Tip: Use a meat thermometer for accuracy.
Cook the Barley. While the chicken roasts, rinse 1/3 cup of dry pearl barley under cold water. In a medium pot, combine barley with 1 cup of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until tender and water is absorbed. Fluff with a fork when done.
Tip: Cooking barley ahead and refrigerating saves time.
Steam the Carrots. Peel and slice the carrots into even pieces. Place them in a steamer basket over boiling water, cover, and steam for about 8-10 minutes until tender but still slightly firm.
Tip: Test tenderness with a fork; carrots should be soft but not mushy.
Plate and Serve. Slice the roasted chicken breast and serve alongside the cooked barley and steamed carrots. Optionally, drizzle a little extra olive oil over the barley for added flavor.
Tip: Garnish with a sprig of fresh herbs for presentation.

Pro tips

To keep chicken moist, avoid overcooking by monitoring internal temperature.
Cook barley in advance and store it in the fridge to reduce meal prep time.