Grilled Peach & Chicken Bowl with purple barley, cherry tomatoes, cucumber, red onion, honey lime dressing, basil and cotija cheese! I can’t stop making summer bowls!!
RECIPE (serves 2)
Bowl
1 peach, cut into slices
1.25 lb thinly sliced boneless skinless chicken breast
4 cups arugula
1 cup cooked purple barley (can also use regular barley)
1 cup halved cherry tomatoes
1 Persian cucumber, thinly sliced
½ cup thinly sliced red onion
A few leaves of fresh basil, thinly sliced
1-2 tbsp cotija cheese
Lime Honey Dressing
1 small shallot, finely diced
1 clove garlic, minced
Juice of 2 limes
3 tbsp olive oil
1 tsp honey
Pinch of salt and pepper
Pinch of crushed red pepper
1. Start by grilling the peaches. Heat a grill pan or skillet on medium high heat, and add a drizzle of olive oil. Add the peaches, and cook to 1-2 minutes on each side until charred. Set aside.
2. Season both sides of your chicken breast with salt and pepper. Add to the same pan on medium high heat, and cook for 6-7 minutes on each side or until chicken is fully cooked through. Leave chicken as is, or cut into slices.
3. Prepare your dressing by whisking ingredients together until smooth.
4. Add the arugula to two bowls, followed by barley, grilled peaches, chicken, cherry tomatoes, cucumber, and red onion. Add the dressing, and then top with cotija and fresh basil.