West African Spiced Barley and Black-Eyed Pea Pilaf with Grilled Chicken

This bowl takes the soluble fiber of black-eyed peas and pairs it with barley, a grain that isn't part of the usual West African pantry but slots in surprisingly well once it's simmered with curry, ginger, and garlic. The two together make a pilaf with real substance and a genuine fiber count most rice dishes can't match.

Grilled chicken breast keeps the protein lean, and because the whole dish only calls for two tablespoons of oil across the pilaf, saturated fat stays modest even with the chicken included. It's a plate built with a cholesterol-conscious eater in mind, but it doesn't read as restrained — the spices and scallion garnish keep it lively.

This is a good one to make in bulk. The pilaf holds its texture in the fridge for a few days, so grill a larger batch of chicken and you've got lunches sorted for the week.