1/4 cup reduced-fat or whole-milk plain Greek yogurt
1/8 tsp sea salt 1 tsp raw honey
2 tsp dried thyme or dried mint
1 tbsp extra-virgin olive oil, divided
1 lb boneless, skinless chicken breast, cut into 1/4-inch-thick strips
6 oz blackberries
1/4 cup minced radish tops, rinsed well and patted dry, optional
In a medium pot, bring 2 cups water to a boil. Add barley, cover and reduce heat to low. Simmer for 10 minutes, then check to see if barley has reached desired tenderness. If too chewy, cook for an additional 2 minutes and check again. Drain barley well and transfer to a large mixing bowl.
Meanwhile, prepare Yogurt Thyme Dressing: In a small bowl, combine yogurt, salt, honey, thyme, 1 tbsp water and 1 1/2 tsp oil. Whisk with a fork and set aside.
In a large nonstick pan, heat remaining 1 1/2 tsp oil on medium. Add chicken and cook for 5 to 6 minutes, flipping halfway. When cooked through and lightly browned, use a slotted spoon to remove chicken and transfer it to bowl with barley.
Add blackberries and Yogurt Thyme Dressing to barley-chicken mixture and toss well. Garnish with radish tops (if using).
A tangy and refreshing cucumber yogurt dressing is the perfect accompaniment for this grilled chicken that gets a spicy kick from harissa sauce. When buying harissa, look for brands without additives or preservatives.