One-Pot Barley Porridge with Vegetables and Ground Chicken

Ingredients:
2 cups (250 g) pearl barley
1 large chicken breast
1 young zucchini
2 carrots
2 onions
2 tomatoes
2 bell peppers
4 tablespoons corn oil (or sunflower oil)
4 cups water
Salt and pepper to taste
Chopped parsley and dill

Rinse the pearl barley under several changes of cold water. Soak it overnight to help it cook faster.
In a cast-iron pot or Dutch oven, dice the onions and slice the carrots. Add the oil and sauté them.
Once the onions and carrots are softened, add finely chopped or ground chicken breast, diced zucchini, bell peppers, and peeled tomatoes. Sauté the mixture, stirring occasionally, for 15 minutes.
Pour in warm water, bring the pot to a boil, and add the barley.
Season with salt and pepper to taste.
Cook for 40-50 minutes, stirring occasionally.
At the end, stir in the chopped parsley and dill.