Pan-Seared Chicken Breast with Barley and Roasted Vegetable Medley

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Tender chicken breast pan-seared to golden perfection served over nutty barley and a medley of oven-roasted vegetables. This Mediterranean-inspired gluten-free recipe, ready in about 60 minutes, pairs boneless skinless chicken breasts, pearled barley, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pieces, about 6 oz each boneless skinless chicken breasts
• 3/4 cup pearled barley
• 1 medium, peeled and cut into 1/2-inch chunks carrot
• 1 medium, cut into 1-inch strips red bell pepper
• 1 small, cut into 1/2-inch rounds zucchini
• 4 tbsp, divided olive oil
• 3 minced garlic cloves
• 1 tbsp, chopped fresh thyme
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 2 cups chicken broth

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1 minced garlic clove, 1/2 carrot chunks, red bell pepper strips, and zucchini rounds in a large bowl until evenly coated. Spread vegetables on a rimmed baking sheet and roast for 20 minutes until tender and slightly caramelized.
2. Step 2: While vegetables roast, rinse 3/4 cup pearled barley under cold water. In a medium saucepan, combine barley, 2 cups chicken broth, and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 30-35 minutes until barley is tender and liquid absorbed. Remove from heat and fluff with a fork.
3. Step 3: Pat 2 boneless skinless chicken breasts dry and season both sides with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp chopped fresh thyme. Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add chicken and sear for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
4. Step 4: In the last minute of cooking chicken, add remaining 2 minced garlic cloves to the skillet and sauté until fragrant, about 30 seconds. Remove chicken and let rest for 5 minutes.
5. Step 5: Serve sliced chicken breast atop a bed of cooked barley and roasted vegetables, spooning any pan juices over the top for extra flavor.