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Chicken-Topped
Pearl Barley
This hearty, healthy salad is a warming dinner or a tasty leftover lunch! Serves two (or a dinner and a lunch for one person).
- 2 chicken breasts
- 70g pearl barley
- ½ red onion, finely chopped
- ½ red chilli, finely chopped
- 2 tbsp coriander leaves, chopped
- 1 lime, rind and juice
- ½ red pepper, cored, deseeded and finely chopped
- ½ tbsp olive oil
- Pinch of sea salt and pepper
Cook pearl barley as per instructions on packet.
Brush each chicken breast with oil. Heat a grill until hot and cook the chicken for 4-6 minutes each side until thoroughly cooked and browned (or do this in a George Foreman grill).
Cut each breast into slices. Stir the remaining oil into the pearl barley. Add the onion, chilli, coriander, lemon rind and juice, red pepper, sea salt and pepper and mix.
Serve pearl barley mix topped with chicken.
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