340 calories; 14.2 g fat; 4.8 g saturated fat; 99.6 mg cholesterol; 161.6 mg sodium; 20.7 g carbohydrate; 4.1 g fiber; 4.7 g sugar; 32.5 g protein
Preheat oven to 400°F. Line a large baking sheet with parchment paper.
Combine oil, vinegar, garlic, rosemary, salt and pepper. Pour over vegetables and toss to coat evenly.
Spread vegetables on baking sheet and roast for 18–20 minutes or until vegetables are tender.
To assemble: divide salad greens, barley and roasted vegetables among four bowls Top with goat cheese and chicken.