Grilled Chicken with Barley and Roasted Squash

Ingredients

• •4 boneless, skinless chicken breasts (6 oz each)
• •3 tablespoons olive oil
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1 teaspoon garlic powder
• •1 cup pearl barley
• •3 cups chicken broth
• •1 medium butternut squash, peeled and cubed
• •1/2 teaspoon dried thyme
• •2 cloves garlic, minced

Directions

1. 1Preheat grill to medium-high heat and preheat oven to 425°F. Toss squash cubes with 1 tablespoon olive oil, salt, pepper, and thyme, then spread on a baking sheet and roast for 25-30 minutes until caramelized.
2. 2Season chicken breasts with salt, pepper, and garlic powder. Brush with remaining olive oil.
3. 3Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F, then let rest for 5 minutes.
4. 4Meanwhile, heat chicken broth in a pot and bring to a boil. Add pearl barley and minced garlic, reduce heat, and simmer for 30-35 minutes until tender and creamy.

💡 Start barley before grilling chicken; the grain needs far longer than lean breast, which should rest while roasted squash and dressing finish.

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