Recipe Instructions:
Ingredients
Grilled chicken with barley pilaf
1 cup (200g) pearl barley
2 cup (500ml) water
2 cup (500ml) chicken stock
250 gram cherry tomatoes
150 gram yellow teardrop tomatoes
4 chicken breast fillets (680g)
1/2 teaspoon coarsely ground black pepper
1/2 cup coarsely chopped fresh basil
2 green onions, sliced thinly
1 tablespoon dijon mustard
Method
Grilled chicken with barley pilaf
1 Preheat oven to 240°C/220°C fan-forced.
2 Cook barley with the water and stock in medium saucepan, uncovered, over low heat, about 50 minutes or until most of the liquid is absorbed, stirring occasionally.
3 Meanwhile, place tomatoes on baking-paper-lined oven tray; roast, uncovered, in oven, about 20 minutes or until just browned and softened.
4 Cook chicken on heated lightly oiled grill plate (or grill or barbecue) until browned and cooked through.
5 Stir tomatoes, pepper, basil and onion gently into barley.
6 Dollop chicken with mustard, serve with barley pilaf.
Notes
If tomatoes are too large, halve them before roasting. baby spinach leaves drizzled with lemon juice goes well with this dish.
