Pearl Barley Chicken Skillet

1. Prepare the chicken: In a bowl, combine the chicken breasts or thighs with 3 tbsp olive oil, diced red onion, dijon mustard, 4 cloves minced garlic, chopped fresh rosemary, smoked paprika, salt, and black pepper. Marinate for at least 15 minutes, or up to several hours. Bake the chicken in an oven preheated to 375F for 30-35 minutes, or until cooked through. 
2. Prepare the barley mixture: While the chicken bakes, heat 2 tbsp olive oil in a large skillet. Add the sliced lemon and pan-fry for a few minutes until fragrant and slightly caramelized. Remove the lemon slices or push them to the side. Add the dried barley to the skillet and toast for a minute or two. Pour in 3 cups of low sodium chicken broth, bringing it to a simmer. Cook the barley according to package directions, adding an additional 3-5 cups of broth as needed until the barley is tender and has absorbed most of the liquid. Stir in the chopped green swiss chard during the last few minutes of cooking until wilted.
3. Prepare the creamy garlic sauce: In a blender or food processor, combine ½ cup feta cheese, ¼ cup plain Greek yogurt, 1 garlic clove, and the juice from ½ lemon. Blend until smooth and creamy.
4. Assemble and serve: Once the chicken is cooked and the barley mixture is ready, combine them in the hot skillet. Top with fresh dill and a generous drizzle of the creamy garlic sauce. Serve immediately and enjoy!