Pan-Seared Chicken with Barley and Roasted Vegetable Medley

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Juicy pan-seared chicken breast served atop a nutty barley base with a colorful mix of roasted vegetables. This Mediterranean-inspired gluten-free recipe, ready in about 55 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 550 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 (6 oz each) boneless skinless chicken breasts
• 1 cup pearled barley
• 1 medium, peeled and cut into 1/2-inch chunks carrot
• 1 medium, sliced into strips red bell pepper
• 1 medium, sliced into half-moons zucchini
• 4 tbsp, divided olive oil
• 3 minced garlic cloves
• 1 tsp fresh thyme leaves
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 1 tbsp lemon juice

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 medium peeled carrot cut into 1/2-inch chunks, 1 medium sliced red bell pepper, and 1 medium sliced zucchini half-moons with 2 tbsp olive oil, 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp fresh thyme leaves. Spread on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
2. Step 2: While vegetables roast, rinse 1 cup pearled barley under cold water. Bring 2 1/2 cups water and 1/2 tsp salt to a boil in a medium saucepan. Add barley, reduce heat to a simmer, cover, and cook for 25-30 minutes until tender but chewy. Drain any excess water.
3. Step 3: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 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 3 minced garlic cloves to the pan and sauté until fragrant, about 30 seconds. Remove chicken and rest for 5 minutes.
5. Step 5: Fluff cooked barley with a fork, drizzle with 1 tbsp lemon juice and 1 tbsp olive oil, and toss to combine. Serve chicken sliced over barley with the roasted vegetables on the side.