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Smoky-Spiced Chicken & Barley
with Marinated Vegetables & Feta
35 MIN
2 Servings
From the Test Kitchen
Here, tender bites of chicken are coated with smoked paprika, garlic powder, and more before being served over a bed of herby dijon-dressed barley. Crisp, marinated cucumbers, tomatoes, and olives round out the dish.
9-11 PersonalPoints range per serving
To learn more about WW's Points program, visit ww.com
Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
WW Recommended
Carb Conscious
-
NutritionPER SERVING
-
Calories600 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
10 oz Boneless Chicken Breast Pieces
-
½ cup Pearled Barley
-
2 Persian Cucumbers
-
4 oz Grape Tomatoes
-
1 clove Garlic
-
1½ oz Feta Cheese
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1 oz Pitted Niçoise Olives
-
½ oz Pickled Peppadew Peppers
-
1 Tbsp Red Wine Vinegar
-
1 Tbsp Dijon Mustard
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1 tsp Whole Dried Oregano
-
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
time-saving
tips & techniques
step-by-step
instructions
1
Cook the barley
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare & marinate the vegetables
Meanwhile, wash and dry the fresh produce. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the tomatoes. Roughly chop the peppers. Roughly chop the olives. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the sliced cucumbers, halved tomatoes, chopped peppers, chopped olives, a drizzle of olive oil, and as much of the garlic paste as you'd like. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes; taste, then season with salt and pepper if desired.
3
Cook the chicken
Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.
4
Make the dressing & serve your dish
In a bowl, whisk together the vinegar, mustard, oregano, and 1 tablespoon of olive oil; season with salt and pepper. To the pot of cooked barley, add the dressing; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the cooked chicken, marinated vegetables, and cheese (crumbling before adding). Enjoy!
1
Cook the barley
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare & marinate the vegetables
Meanwhile, wash and dry the fresh produce. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the tomatoes. Roughly chop the peppers. Roughly chop the olives. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the sliced cucumbers, halved tomatoes, chopped peppers, chopped olives, a drizzle of olive oil, and as much of the garlic paste as you'd like. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes; taste, then season with salt and pepper if desired.
3
Cook the chicken
Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.
4
Make the dressing & serve your dish
In a bowl, whisk together the vinegar, mustard, oregano, and 1 tablespoon of olive oil; season with salt and pepper. To the pot of cooked barley, add the dressing; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the cooked chicken, marinated vegetables, and cheese (crumbling before adding). Enjoy!
Tips from Home Chefs