Mediterranean Chicken with Olive-Almond Crust, Creamy Lemon Barley, and Roasted Zucchini

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the zucchini on a sheet pan and toss with 15 ml (1 tbsp) olive oil, 1 g (1/2 tsp) dried oregano, 2 g (1/3 tsp) salt, and a pinch of black pepper.

2. 2

   In a small bowl, mix the green olives, almonds, half of the parsley, 1 minced garlic clove, lemon zest, 15 ml (1 tbsp) olive oil, and the honey until a coarse paste forms.

3. 3

   Pat the chicken breasts dry and season them with the remaining salt and some of the black pepper. Brush them with Dijon mustard and press the olive-almond mixture on top to create a light crust.

4. 4

   Transfer the chicken to an oven-safe dish and place it alongside the zucchini tray. Roast both at 220°C / 425°F for 18 to 22 minutes, or until the chicken is cooked through and the zucchini is tender and lightly browned.

5. 5

   Meanwhile, heat 15 ml (1 tbsp) olive oil in a saucepan over medium heat. Add the onion and cook for 4 minutes until softened. Stir in the remaining 2 garlic cloves and cook for 30 seconds more.

6. 6

   Add the pearl barley and stir for 1 minute so it is well coated. Pour in the hot broth, bring to a boil, reduce the heat, and cook covered for 25 to 30 minutes until the barley is tender.

7. 7

   When the barley is ready, add 60 g (1/4 cup) of the Greek yogurt, the lemon juice, the feta cheese, and the remaining parsley. Stir until creamy. Taste and adjust with salt and black pepper.

8. 8

   Serve a bed of creamy lemon barley on each plate. Top with an olive-crusted chicken breast and add the roasted zucchini on the side. Finish with the remaining 60 g (1/4 cup) Greek yogurt spooned on top or alongside.