Grilled Lemon Garlic Chicken with Roasted Cauliflower and Barley Salad

Ingredients

• 4 boneless, skinless chicken breasts
• 3 tablespoons lemon juice
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 4 cups cauliflower florets
• 1 cup barley, cooked according to package instructions
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup parsley, chopped
• 1 teaspoon lemon zest
• 2 tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   1. In a shallow dish, combine the lemon juice, minced garlic, and 1 tablespoon of olive oil. Add the chicken breasts and turn to coat both sides. Cover and marinate in the refrigerator for 30 minutes to 1 hour.

2. 2

   2. Preheat the oven to 400°F. Toss the cauliflower florets with the remaining 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.