Categories: Meals

Ingredients

• Olive oil cooking spray
• 2 cups water plus 1 tbsp., divided
• 1 cup quick barley
• 1 cup salted shelled pistachios, divided
• 1/2 cup whole-wheat panko breadcrumbs
• 1 tsp orange zest
• 1/2 tsp garlic powder
• 1 large egg white
• 2 chicken breasts, trimmed and cut in half crosswise
• 1/2 tsp salt, divided
• 2 tbsp. olive oil
• 1 cup cherry tomatoes, halved
• 1 tbsp. white-wine vinegar
• 1 cup chopped parsley

Directions

1. Preheat oven to 450. Coat a wire rack with cooking spray and place on a foil-lined baking sheet.

2. Bring 2 cups water and barley to a boil in a small saucepan. Reduce heat, cover and simmer until tender, 10-12 minutes. Set aside.

3. Meanwhile, pulse 3/4 cup pistachios, breadcrumbs, orange zest and garlic powder in a food processor until the pistachios are coarsely chopped. Transfer to a shallow dish. Whisk egg white and remaining 1 tbsp. water in another shallow dish.

4. Place chicken between 2 pieces of plastic wrap. Pound with the smooth side of a meat mallet to an even 1/2-inch thickness. Sprinkle the chicken with salt, coat with egg mixture and dredge in the pistachio mixture, patting to adhere. Place on the prepared rack. Coat both sides of the chicken with cooking spray.

5. Bake the chicken until it reaches 165, about 15 minutes.

6. Heat oil in a large skillet over medium heat. Add tomatoes and vinegar. Cook until the tomatoes just start to collapse, about 1 minute. Remove from heat.

7. Drain the barley, if necessary, and stir into the tomatoes along with the remaining 1/4 cup pistachios, salt and parsley. Serve with the chicken.

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