Paprika-Rubbed Chicken
with Barley, Tomato, and Avocado Salad
Sometimes it’s the simplest of combinations that are the most satisfying. This hearty barley salad is full of crunchy cucumber, juicy tomatoes, and creamy avocado. A touch of olive oil and balsamic are all it needs to shine. Perfectly seasoned, perfectly seared chicken seals the deal.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Avocado
¾ cup
Pearl Barley
(Contains Wheat)
12 ounce
Chicken Breasts
1 unit
Cucumber
1 teaspoon
Paprika
2 unit
Scallions
1 unit
Roma Tomato
2 tablespoon
Balsamic Vinegar
Not included in your delivery
unit
Kosher Salt
unit
Pepper
1 tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
Cook the barley: Wash and dry all produce. Remove the chicken from the refrigerator and bring to room temperature. Place the barley and a large pinch of salt in a small pot with enough water to cover by 2 inches. Bring to a boil and cook for 25-30 minutes, until tender Drain.
Core, seed, and cube the tomato. Thinly slice the scallions, keeping the greens and whites separate. Peel the cucumber, then cut into ½-inch cubes. Halve, pit, and peel the avocado, then cut into small cubes.
Toss the tomato, cucumber, scallion whites, and avocado cubes into a large bowl with 1 Tablespoon balsamic vinegar. Season with salt and pepper.
Cook the chicken: With about 15 minutes left on the barley, heat a drizzle of oil in a large pan over medium heat. Pat dry the chicken with a paper towel. Season on all sides with salt, pepper, and paprika. Add the chicken to the pan and cook for 5-6 minutes per side, until cooked through. Let rest for 5 minutes before thinly slicing.
Toss the barley into the bowl with the vegetables along with a large drizzle of olive oil and more balsamic vinegar, if desired. Season to taste with salt and pepper.
Plate: Serve the paprika-rubbed chicken on a bed of barley, tomato, and avocado salad. Garnish with the reserved scallion greens. Enjoy!
