Za'atar Spiced Grilled Chicken with Pearl Barley Salad

Ingredients :
Chicken Breasts 2 (we got ours from The FRESHPICK.)
Oil 2 tbsp
Pearl Barley 1 cup
Salt 1 tsp
Pomegranate 1/4 cup
Cucumber 1, cut into cubes
Black Olives a handful
Almonds 5-6, chopped
Parsley a handful, chopped

For The Marinade
Za'atar 2 tsp
Pomegranate Molasses 1/4 cup
Olive Oil 2 tbsp
Cider Vinegar 3 tbsp
Chilli Flakes 1 tsp
Cinnamon 1 tsp
Garlic 5 cloves, minced
Honey 1 tsp

For The Salad Dressing
Lemon Juice 2 tbsp
Olive Oil 1 tbsp
Pepper 1/2 tsp
Salt 1/2 tsp
Honey 1/2 tsp

• In a bowl, whisk together all the ingredients for the marinade and dunk the chicken in. Let it sit in the marinade for at least half an hour (the longer the better). In the meantime, boil the pearly barley with 1 tsp of salt, till it's cooked through yet firm to bite. Drain out any excess water and leave it aside to cool.
• Heat oil in a grill pan till smoking hot. If you don’t have a grill pan, you can use any regular non stick pan. Remove the chicken from the marinade and place it top side down on the pan. Reduce the flame to medium high and flip the breast after 2-3 minutes on the first side. Cover and cook for a few more minutes on the second side to ensure that it cooks through. The best way to know this is to insert a skewer into the breast. If none or very little water comes out, then the breast is cooked through.
• Remove onto the chopping board and let it rest for a few minutes. In the meantime, whisk together the ingredients for the vinaigrette. Combine the barley, pomegranate, cucumber and olives. Pour in the dressing and give it a good mix.
• Transfer onto a serving plate and finish with a garnish of chopped almonds and parsley.
• Cut the chicken into diagonal slices and serve, along with the salad.