Dinner recipe · from the recipe book

Farro-Style Barley Chicken Salad with Basil Tahini

Name: Farro-Style Barley Chicken Salad with Basil Tahini
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup (180 g) Pearl barley, dry; 5⅓ cups (1,260 g) Water; 1¼ lb (560 g) Chicken breast, boneless skinless, cut into 1-inch pieces; 1½ medium (300 g) Zucchini, cut into half-moons; 2 medium (238 g) Red bell pepper, cut into strips; 2 tbsp (30 g) Olive oil; 3 cloves (9 g) Garlic, minced; 2 tsp (2 g) Dried oregano; ¾ tsp (4 g) Salt; ½ tsp (1 g) Black pepper; 5 cups loosely packed (150 g) Baby spinach; 1⅔ cups (250 g) Cherry tomatoes, halved; ½ medium (60 g) Red onion, thinly sliced; ⅓ cup grated (30 g) Grated Parmesan; ¼ cup (60 g) Tahini; ¼ cup (60 g) Lemon juice; ¾ cup leaves (20 g) Fresh basil, leaves, chopped; ½ tsp (1 g) Crushed red pepper

Chewy pearl barley and juicy oregano-garlic chicken tossed with peppery spinach, sweet roasted peppers and zucchini, cherry tomatoes and Parmesan in a creamy lemon-basil tahini dressing.

Sheet pan
55 min · 30 min hands-on
Serves 4
Italian

46–60 g carbs
Protein 30 g+
Fiber 6 g+

Ingredients

1 cup180 gPearl barley, dry
5⅓ cups1,260 gWater
1¼ lb560 gChicken breast, boneless skinlesscut into 1-inch pieces
1½ medium300 gZucchinicut into half-moons
2 medium238 gRed bell peppercut into strips
2 tbsp30 gOlive oil
3 cloves9 gGarlicminced
2 tsp2 gDried oregano
¾ tsp4 gSalt
½ tsp1 gBlack pepper
5 cups loosely packed150 gBaby spinach
1⅔ cups250 gCherry tomatoeshalved
½ medium60 gRed onionthinly sliced
⅓ cup grated30 gGrated Parmesan
¼ cup60 gTahini
¼ cup60 gLemon juice
¾ cup leaves20 gFresh basilleaves, chopped
½ tsp1 gCrushed red pepper

Steps

Preheat the oven to 425°F (220°C) and line a sheet pan.
Bring most of the water (all but about 60 g) to a boil in a pot, add the barley and simmer 25–30 minutes until tender and chewy; drain, spread out and let cool slightly.
While the barley cooks, toss the chicken, zucchini and bell pepper on the sheet pan with the olive oil, two-thirds of the garlic, the oregano, half the salt and the black pepper; spread in one layer.
Roast 18–22 minutes, stirring once, until the vegetables are browned at the edges and the chicken reaches 165°F (74°C).
Make the dressing: whisk the tahini, lemon juice, the remaining garlic, the remaining salt, the red pepper flakes and half the basil, then whisk in the reserved water until pourable.
In a large bowl, toss the spinach, cherry tomatoes, red onion and the warm barley with half the dressing.
Top with the roasted chicken and vegetables, drizzle with the remaining half of the dressing, and finish with the Parmesan and the remaining basil.

Contains: Milk, Gluten, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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Farro-Style Barley Chicken Salad with Basil Tahini

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