Chicken with Greek Pearl Barley
- Gluten
We’ve taken everything that’s great about Greece to bring you this easy, nourishing bowl. Freshness comes in the reds and greens of ripened tomatoes and fresh cucumber and parsley. Ancient grains bring earthy brain food, while tangy Kalamata olives infuse the dish with the unmistakeable flavours of the region. There’s a reason Greek culture has flourished through the ages - never has a combination been so right!
Ingredients
½ cup
pearl barley
(Contains: Gluten;)
1 bunch
parsley
2 fillet
chicken breast
1
tomato
1
cucumber
¼ cup
kalamata olives
½
lemon
Not included in your delivery
¼ cup
olive oil
Utensils
Cooking Steps
To prepare the ingredients, finely chop the parsley and kalamata olives (check for pits). Cut the tomato and cucumber into 1 cm pieces. Juice the lemon.
Combine the lemon juice, a third of the olive oil and a generous grind of black pepper in a shallow bowl. Add the chicken breast fillets and toss to coat well. Set aside.
Rinse the pearl barley in a sieve under running water. Add to a large saucepan of salted water and bring to the boil. Cook, stirring occasionally, for 25 minutes or until soft in texture but slightly chewy. You may need to add more boiling water if it runs dry. Drain any excess water from the pearl barley.
Meanwhile, bash half of the parsley, the remaining olive oil and a pinch of salt in a mortar and pestle until well combined. (If you don’t have a mortar and pestle you can achieve a similar result by finely chopping the ingredients). Set aside.
Heat a medium frying pan over a medium-high heat. Add the chicken breast fillets to the pan and cook for 4 minutes on each side or until cooked through. Set aside for 5 minutes and thinly slice.
In a large bowl, toss the cooked pearl barley with the tomato, cucumber, kalamata olives, and remaining parsley. Stir through the parsley oil and season to taste.
Divide the pearl barley salad between the plates and top with the sliced grilled chicken.
