- Combine first 5 ingredients and 2 tablespoons Avocado Oil in a gallon freezer bag; salt and pepper as desired. Seal well and toss to coat. Refrigerate 2 hours or up to overnight.
- Preheat oven to 375°F. Prepare barley according to package directions. Remove chicken from bag; discard bag with marinade. Place chicken on a greased baking sheet. Bake 12-15 minutes or until internal temperature reaches 165°F on an instant-read food thermometer.
- Meanwhile, in small microwave-safe dish, combine remaining 2 tablespoons Avocado Oil, Dried Tomato & Garlic Pesto Mix, and 2 tablespoons water. Microwave on HIGH 30 seconds. Chop chicken.
- In large bowl, combine prepare barley, chopped chicken, prepared pesto and remaining ingredients. Toss to coat well. Serve warm over a bed of baby spinach, if desired.
Makes 6 servings.
Make Ahead: Prepare step 1 up to 1 day ahead.
Nutrition per Serving: Calories:
410 Total Fat:
16g Sat. Fat: