Grilled Lemon-Dill Chicken with Roasted Zucchini and Barley

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 3 medium zucchini, sliced into half-moons
• 1 cup barley, dry, uncooked
• 1/4 cup lemon juice
• 2 tbsp fresh dill, chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   1. In a shallow dish, combine the lemon juice, dill, garlic, 1 tbsp olive oil, salt and pepper. Add the chicken breasts and turn to coat. Cover and marinate in the refrigerator for 30 minutes to 1 hour.

2. 2

   2. Preheat the oven to 400°F. Toss the zucchini slices with the remaining 1 tbsp olive oil and season with salt and pepper. Spread in a single layer on a baking sheet.