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American Recipes
Paprika-Rubbed Chicken

Paprika-Rubbed Chicken

with Barley, Tomato, and Avocado Salad

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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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


¾ cup

Pearl Barley


12 ounce

Chicken Breasts

1 unit


1 teaspoon


2 unit


1 unit

Roma Tomato

2 tablespoon

Balsamic Vinegar

Not included in your delivery





1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2230.072 kJ
Calories533 kcal
Fat20 g
Saturated Fat3 g
Carbohydrate45 g
Sugar6 g
Dietary Fiber12 g
Protein46 g
Sodium131 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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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.

Prep the ingredients
Prep the ingredients

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.

Marinate the vegetables
Marinate the vegetables

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 salad
Toss the salad

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!