Paprika-Rubbed Chicken

Paprika-Rubbed Chicken

with Barley, Tomato and Avocado Salad

Read more

Sometimes it’s the simplest of combinations that are the most satisfying. This hearty barley salad is full of crunchy cucumber, juicy tomatoes, and creamy avocado. A touch of olive oil and sherry vinegar are all it needs to shine. Perfectly seasoned, perfectly seared chicken seals the deal.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Breasts

170 g

Pearled Barley


1 unit


113 g

Grape Tomatoes

2 unit

Mini Cucumber

2 tbsp

Sherry Vinegar


1 tbsp

Smoked Paprika


2 unit

Green Onions

10 g


Not included in your delivery



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2879 kJ
Calories688 kcal
Fat21 g
Saturated Fat3 g
Carbohydrate77 g
Sugar3 g
Dietary Fiber19 g
Protein49 g
Cholesterol99 mg
Sodium220 mg
Utensilsarrow down iconarrow down icon
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Cook the barley: Add the barley to a medium pot of salted water and bring to a boil. Reduce heat to medium-low and simmer until tender, 25-28 min.


Prep: Wash and dry all produce. Halve the grape tomatoes. Thinly slice the green onions. Cut the cucumbers into 1/2-inch cubes. Halve, pit and peel the avocado(s), then cut into 1/2-inch cubes. Roughly chop the parsley.


Cook the chicken: In a medium bowl, combine the smoked paprika with a drizzle of oil. Season with salt and pepper. Toss in the chicken to coat. Heat a large pan over medium heat. Add a drizzle of oil, then the chicken. Cook until the bottom of the chicken is golden-brown, about 3 min. Reduce the heat to medium-low. Flip the chicken over. Cover and cook until the chicken is golden and cooked through, 6-7 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.) Transfer to a cutting board.


Marinate the veggies: Meanwhile, in a large bowl, whisk together the vinegar with a drizzle of oil. Season with salt and pepper. Toss in the cucumber and avocado.


Cook the tomatoes: Increase the pan to medium-high heat. Add the tomatoes and green onion. Cook, stirring often, until tomatoes soften slightly, 5-6 min. Transfer to the bowl with the cucumber and avocado.


Make the barley salad: Drain and rinse the barley. Add the barley to the veggies. Toss to combine.


Finish and serve: Thinly slice the chicken. Divide the barley salad between plates. Top with the chicken and sprinkle with the parsley. Enjoy!