Yield: 4 ServingsPrep Time: 10 minsCook Time: 30 mins
Easy to whip-up on any weeknight, this dish makes a complete and delicious meal by combining herbed chicken, lemony barley, spicy arugula and buttery pecans.
In a medium saucepan with a lid, combine barley, water and 1/2 teaspoon kosher salt. Bring to a boil over high heat, reduce heat to low, cover and simmer until barley is tender and all the liquid has been absorbed, about 15 to 20 minutes. Remove from heat and stir in the shallots, lemon juice and 1 tablespoon pecan oil. Keep warm.
Heat a skillet over medium-high heat. Add the pecans, and toast by tossing and stirring frequently until they start to become toasted and fragrant, about 2 to 3 minutes. Remove pecans from skillet and set aside.
Transfer chicken to a platter. Sprinkle both sides with chopped parsley and oregano. Cover and keep warm. Allow to rest at least 5 minutes before serving.
To serve, stir arugula and toasted pecans into the warm barley and transfer to a serving platter. Thinly slice the chicken breast and serve on top of barley salad.
