Seared Chicken Thighs with Roasted Garlic Cauliflower and Barley Salad

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 4 cups cauliflower florets
• 6 garlic cloves, peeled
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 cup barley, cooked according to package
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 2 tbsp balsamic vinegar
• salt and pepper, to taste

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Toss the cauliflower florets and garlic cloves with 1 tbsp of olive oil on a baking sheet. Roast for 25-30 minutes, stirring halfway, until cauliflower is tender and garlic is fragrant.