Grilled Lemon-Herb Chicken with Roasted Vegetable Barley Salad

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 3 tbsp lemon juice
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1.5 cups barley, cooked according to package directions
• 2 cups broccoli florets
• 1 medium bell pepper, diced
• 1 medium zucchini, diced
• 1 tbsp olive oil, for roasting vegetables
• 1/4 tsp salt, for roasting vegetables
• 1/8 tsp black pepper, for roasting vegetables

Instructions

1. 1

   In a shallow dish, combine the lemon juice, 2 tbsp olive oil, garlic, oregano, basil, salt, and pepper. Add the chicken breasts and turn to coat both sides. Cover and marinate in the refrigerator for 30 minutes to 1 hour.

2. 2

   Preheat the oven to 400°F. Toss the broccoli, bell pepper, and zucchini with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, stirring halfway, until vegetables are tender and lightly charred.