Warm bowl of chicken in mild harissa yogurt with creamy barley, roasted zucchini, and herbed tomato salad
A complete and original lunch bowl featuring chicken marinated in yogurt and mild harissa, tender barley cooked until creamy, oven-roasted zucchini, and a fresh tomato, lemon, and herb salad for balance in flavor and texture.
Ingredients
- 600 g Chicken breast, cubed (skinless ni hueso)
- 180 g Plain yogurt (for marinar and for the cebada)
- 30 g Mild harissa paste (ajustar to taste)
- 12 g Garlic, minced (divided)
- 1 unit Lemon (zest and juice, divided)
- 45 ml Olive oil (divided)
- 220 g Pearled barley (enjuagada)
- 720 ml Chicken broth or water (for cocer the cebada)
- 400 g Zucchini, sliced into half-moons (approx. 2 medium)
- 250 g Cherry tomatoes, halved (for the ensalada)
- 60 g Red onion, finely chopped (for the ensalada)
- 15 g Fresh parsley, chopped (divided)
- 8 g Fresh mint, chopped (for the ensalada)
- 2 g Ground cumin (divided)
- 2 g Sweet paprika (for the calabacín)
- 8 g Salt (or to taste, divided)
- 2 g Black pepper (divided)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 220 °C / 425 °F.
- 2
2. In a medium bowl, mix the plain yogurt, mild harissa paste, half of the minced garlic, zest from half the lemon, 1 tablespoon (15 ml) olive oil, 1/2 teaspoon ground cumin, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Add the cubed chicken breast and toss well to coat. Let it marinate while you prepare the other components.
- 3
3. Place the pearled barley in a saucepan with the chicken broth or water and a pinch of salt. Bring to a boil over medium-high heat, then lower the heat, partially cover, and cook for 25 to 30 minutes until tender. If there is excess liquid, drain lightly; if it dries out too soon, add a little more hot water.
- 4
4. While the barley cooks, place the zucchini on a baking sheet. Toss with 1 tablespoon (15 ml) olive oil, sweet paprika, the remaining 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and a little black pepper. Roast for 18 to 20 minutes at 220 °C / 425 °F, stirring halfway through, until golden and tender.
- 5
5. In a small bowl, combine the cherry tomatoes, red onion, fresh mint, half of the fresh parsley, juice from half the lemon, the remaining 1 tablespoon (15 ml) olive oil, and a pinch of salt. Set this fresh salad aside.
- 6
6. Heat a large skillet over medium-high heat. Cook the marinated chicken for 8 to 10 minutes, stirring occasionally, until fully cooked and lightly browned. If you want to check internal temperature, it should reach 74 °C / 165 °F.
- 7
7. When the barley is ready, stir in the remaining garlic, 2 tablespoons of leftover marinade yogurt only if it never touched raw chicken; if it did touch raw chicken, use 2 additional tablespoons of fresh plain yogurt from the amount listed at the beginning instead. Add the remaining parsley and a few drops of juice from the remaining lemon half. Mix until creamy.
- 8
8. To serve, divide the creamy barley among 4 bowls. Top with the mild harissa yogurt chicken, roasted zucchini, and herbed tomato salad. Finish with a little more black pepper and, if desired, a few extra drops of lemon juice.
Chef tips
For better browning, do not overcrowd the pan when cooking the chicken; if needed, cook it in two batches. Add the tomato salad at the end to keep its freshness and contrast.
Substitutions
You can swap the barley for quinoa if you want a gluten-free version, adjusting the cooking time. Chicken breast can be replaced with boneless chicken thighs. If you do not have mint, use only parsley in the salad.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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