Herbed Chicken Breast with Barley and Pecans | American Pecan Promotion Board

Ingredients

• 1 1/2 cups pearled barley
• 3 1/2 cups water
• 3/4 teaspoon kosher salt, divided
• 2 small shallots, minced
• 2 lemons, zested and juiced
• 2 tablespoons pecan or olive oil, divided
• 1/4 cup pecan halves or pieces
• 1 pound boneless, skinless chicken breast cutlets
• 4 sprigs parsley, leaves picked and chopped (about 2 tablespoons)
• 4 sprigs fresh oregano, leaves picked and chopped (about 1 tablespoon)
• 4 cups arugula (or another spicy green)