Quick Tender Barley with Paprika Chicken, Zucchini, and Fast Dill Yogurt Sauce

Instructions

1. 1

   Place the quick-cooking barley and water in a medium saucepan with a pinch of salt. Bring to a boil, reduce the heat, and cook for 10-12 minutes until tender and the liquid is absorbed. Remove from the heat and let it rest for 2 minutes.

2. 2

   While the barley cooks, mix in a bowl the Greek yogurt, 30 ml (2 tbsp) lemon juice, lemon zest, half of the fresh dill, 1 grated garlic clove, 1 tbsp olive oil, a pinch of salt, and black pepper. Set the sauce aside.

3. 3

   In another bowl, season the chicken breast strips with 1 1/2 tsp sweet paprika, ground cumin, 1/2 tsp salt, black pepper, and 1/2 tbsp olive oil.

4. 4

   Heat a large skillet over medium-high heat for 1-2 minutes. Add 1/2 tbsp olive oil and cook the chicken for 4-5 minutes, stirring occasionally, until browned and fully cooked. If you prefer to check the internal temperature, it should reach 165°F/74°C. Transfer the chicken to a plate.

5. 5

   In the same skillet, add the remaining 1 tbsp olive oil, zucchini, the remaining chopped garlic clove, 1/2 tsp sweet paprika, a pinch of salt, and black pepper. Sauté for 3-4 minutes until the zucchini is tender but still slightly firm.

6. 6

   Fluff the cooked barley with a fork and divide it among plates. Top with the zucchini and the browned chicken.

7. 7

   Finish with spoonfuls of the dill yogurt sauce and sprinkle with the fresh chives and remaining dill. Serve immediately.