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Chargrilled chicken with rocket and lemon pearl barley
Chargrilled chicken with rocket and lemon pearl barley
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Prep Time:
380 minutes
Cook Time:
35 minutes
Total Time:
415 minutes
Delicious lemony chicken served over creamy barley risotto with rocket. A healthy, satisfying meal bursting with flavor.
Ingredients:
  • 220g (1 cup) pearl barley
  • 500ml (2 cups) salt reduced chicken style liquid stock
  • 250ml (1 cup) water
  • 9.20 gm olive oil
  • 1 white onion, finely chopped
  • 20.00 ml finely grated lemon rind
  • 160ml (2/3 cup) white wine
  • 42.00 gm fresh lemon juice
  • 1 bunch rocket, ends trimmed, washed, dried, leaves shredded
  • 20g (1/4 cup) finely grated parmesan
  • 2 single chicken breast fillets
  • Olive oil, extra, to brush
  • Lemon wedges, to serve
Instructions:
  • In a bowl, soak the barley in water overnight. Drain the barley before using.
  • In a saucepan, bring the stock and water to a gentle simmer. In another saucepan, heat oil over medium heat. Sauté onion until soft for about 5 minutes. Add garlic and cook for 1 more minute, stirring constantly.
  • Mix in the barley and zesty lemon rind. Pour in the wine and stir until it reduces by half.
  • Pour a ladleful (about 125ml / 1/2 cup) of the simmering stock into the mixture and stir continuously until fully absorbed. Repeat this process, adding one ladleful at a time, stirring constantly until the barley is tender, for 20-25 minutes. Once done, take the mixture off the heat and gently mix in the lemon juice, rocket, and parmesan. Cover and let it sit for 5 minutes before serving.
  • Preheat a chargrill over medium-high heat. Brush chicken on both sides with oil and grill for 5 minutes per side or until cooked through. Place on a plate, cover with foil, and let it rest for 5 minutes. Slice thinly on the diagonal before serving.
  • Plate the barley mixture, then generously layer with seasoned chicken. Garnish with freshly ground pepper and lemon wedges for a burst of flavor. Enjoy!

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