Chicken and Barley Roasted Carrot Bowls

Ingredients

• 500 g boneless chicken thighs
• 220 g pearl barley
• 500 g carrots, cut into batons
• 200 g plain yogurt
• 1 lemon
• 2 tbsp olive oil
• 1 tsp ground coriander
• 3 tbsp chopped parsley
• 1/2 tsp salt

Step-by-Step Instructions

1. 1

   Heat the oven to 210°C. Toss carrots with half the oil, coriander, and a pinch of salt; roast for 25 minutes.

2. 2

   Simmer barley in plenty of water until tender, about 25 minutes, then drain well.

3. 3

   Season chicken with lemon zest and the remaining oil. Sear in a hot pan, then cook over medium heat until safely done. Rest before slicing.

4. 4

   Mix yogurt with parsley and 1 tablespoon lemon juice.

5. 5

   Divide barley among bowls and add carrots, sliced chicken, and parsley yogurt.