• Cook barley in boiling salted water in a medium saucepan over medium-high heat until tender, 24 to 26 minutes. Drain and run under cold water until cool.
  • Preheat grill to medium-high. Slice chicken breasts into ½ inch strips. Rub chicken with salt & pepper, fresh thyme and drizzle olive oil. Marinate 15 minutes before grilling.
  • Grill on direct heat until the internal temperature registers 160°F-165°F, about 5-6 minutes per side. Allow to rest 5 minutes before slicing.
  • Toss together spinach, radishes, grilled asparagus, scallions, grilled carrots, barley, and vinaigrette in a bowl. Season with salt and pepper.
  • Serve with sliced chicken

Back /recipes/spinach-barley-with-grilled-chicken/