Parmesan-Crusted Chicken with Creamy Tomato Barley, Spinach, and Garlicky Zucchini

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Pat the chicken breasts dry with paper towels and season them with 4 g (3/4 tsp) salt, 2 g (1/2 tsp) black pepper, 2 g (3/4 tsp) garlic powder, and the sweet paprika.

2. 2

   2. Prepare the coating in two bowls: place the beaten egg in the first bowl; in the second, combine 30 g (1 oz) grated Parmesan with the breadcrumbs. Dip each chicken piece into the egg, then into the Parmesan-breadcrumb mixture, pressing so it adheres well.

3. 3

   3. Heat 15 ml (1 tbsp) olive oil in a large oven-safe skillet over medium-high heat. Brown the chicken for 2 minutes per side until lightly golden. Transfer the skillet to the oven and bake for 10 to 12 minutes at 220 °C / 425 °F, or until the center is fully cooked. Remove and let rest for 5 minutes.

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   4. While the chicken bakes, heat 15 ml (1 tbsp) olive oil in a medium saucepan over medium heat. Add the onion and cook for 4 to 5 minutes until softened. Stir in half of the minced garlic and cook 30 seconds more.

5. 5

   5. Add the pearl barley and stir for 1 minute to coat. Pour in the crushed tomato and chicken broth. Add 2 g (3/4 tsp) garlic powder, 2 g (3/4 tsp) salt, and 1 g (1/4 tsp) black pepper. Bring to a boil, reduce the heat, partially cover, and cook for 25 to 30 minutes, stirring occasionally, until the barley is tender and creamy.

6. 6

   6. Once the barley is ready, stir in the fresh spinach, butter, and the remaining 20 g (0.7 oz) Parmesan. Mix until the spinach wilts and the barley becomes silky. Adjust salt and pepper if needed.

7. 7

   7. In another skillet, heat the remaining 15 ml (1 tbsp) olive oil over medium-high heat. Add the zucchini and cook for 4 to 5 minutes until lightly browned but still slightly firm. Add the remaining minced garlic, a pinch of salt and pepper, and cook 1 minute more. Finish with the lemon juice.

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   8. Spoon the creamy tomato-spinach barley onto each plate. Top with the Parmesan-crusted chicken and serve with the garlicky zucchini on the side. Sprinkle with fresh parsley before serving.