Warm tamari-honey chicken bowl with tender barley rice, roasted squash, and cucumber-mint yogurt

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. On a sheet pan, toss the butternut squash with 1 tablespoon olive oil, 1 teaspoon sweet paprika, the cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 25 to 30 minutes at 220°C / 425°F, turning halfway through, until golden and tender.

2. 2

   Meanwhile, place the pearled barley and water in a medium saucepan with a pinch of salt. Bring to a boil, reduce the heat, partially cover, and cook for 25 to 30 minutes until the barley is tender and most of the liquid is absorbed. Turn off the heat, let it rest for 5 minutes, and fluff with a fork. Stir in the chopped fresh parsley.

3. 3

   In a bowl, mix the tamari, honey, 1 tablespoon lemon juice, 1 tablespoon olive oil, half of the chopped garlic, 1 teaspoon sweet paprika, and a pinch of black pepper. Add the chicken strips and toss well to coat.

4. 4

   Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and cook the chicken with its marinade for 6 to 8 minutes, stirring often, until fully cooked, glossy, and lightly caramelized.

5. 5

   For the sauce, combine the Greek yogurt, grated cucumber, fresh mint, the remaining garlic, the remaining lemon juice, 1/2 teaspoon salt, and a little black pepper in a bowl. Stir until fresh and creamy.

6. 6

   Taste the barley, roasted squash, chicken, and yogurt sauce, then adjust with more salt and black pepper if needed.

7. 7

   Build each bowl with a base of parsley barley, then add the roasted squash and tamari-honey chicken, and finish with a generous spoonful of cucumber-mint yogurt. Serve warm.