Roast chicken thigh salad with warm grains

Type: Main meal — lighter · Typical slot: Dinner · Time: 35 min (fresh) / 22 min (weeknight variant with batched components) · Lunch-friendly: yes (separate dressing) · Batch: no (batch components enable weeknight variant)

Ingredients (2 servings)

• 350g chicken thighs, boneless skin-on (200g G / 150g Harshitha)
• 1 tsp paprika, 1 tsp cumin, salt, olive oil
• 100g pearl barley or farro (60g G / 40g Harshitha cooked) — or 250g batched roasted potatoes (160g G / 90g Harshitha) for weeknight variant
• Mixed greens (rocket + spinach), 200g
• 1 cucumber, half a red onion, 200g cherry tomatoes
• 80g goat cheese or feta (50g G / 30g Harshitha)
• 30g toasted walnuts
• Dressing: 3 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp honey, 1 tsp Dijon

Method

1. Cook grains per package (~25 min for barley). Weeknight variant: skip — use batched roasted potatoes reheated in air fryer 4 min at 180°C to re-crisp.
2. Season chicken, sear skin-side down 6 min until crispy, flip 5 min. Rest, slice. Or air fryer: 18 min at 190°C, flip at 10 min mark — frees your hands for mid-week batch tasks.
3. Toss greens, cucumber, onion, tomato with dressing. Top with warm grains/potatoes, chicken, cheese, walnuts.

Macros (per person)

Portion split (what to weigh per person)