Spring Barley & Grilled Chicken Breast
25 Min
Easy
4
Ingredients
2 tbsp olive oil
2 onions, chopped
2 garlic gloves, chopped
zest and juice 2 lemons
200g pearl barley, rinsed under cold water
700ml vegetable stock
1 large red pepper ( capsium), cut into cubes
½ small pack mint, leaves shredded, plus a few whole leaves to serve
400g frozen, defrosted at room temperature
100g feta cheese, crumbled
For the chicken
2 skinless chicken breast
1 tbsp vegetable oil
1 ½ tbsp chilli sauce
2 tsp grated ginger
2 tbsp clear honey
2 tbsp rice vinegar
Method
Heat 1 tbsp oil in a pan or flameproof casserole dish over a medium heat. Add the onion and pepper, cook for 3 mins, then add the garlic and lemon zest and fry for another 1 min. Add the pearl barley and the stock. Season, bring to the boil, then simmer for 30 mins, stirring occasionally.
Meanwhile, put the feta in a bowl with the remaining olive oil, half the lemon juice, most of the mint and a good grinding of black pepper. Leave to marinate while the barley cooks.
Remove the lid from the barley and cook for 5 mins more. Increase the heat then add the peas, half the feta and all the feta juices. Cook for 3 mins, then check the seasoning. Divide between four bowls and top with the remaining feta and mint.
Slice each chicken breast lengthways into 2 thin pieces. Rub with the oil and season on both sides. Heat a grill pan and cook the pieces for 2-3 mins each side.
While the chicken is cooking, mix the chilli sauce, ginger, honey and vinegar with a little seasoning in a small bowl. Brush over the chicken as it cooks – wait until it is grilled on one side first before brushing, or it will burn.