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Grilled chicken and vegetable barley bowl
Grilled chicken and vegetable barley bowl
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Wholesome bowl with lean chicken and veggies - light and nutritious.
Ingredients:
  • 165g (3/4 cup) pearl barley
  • 18.20 gm olive oil
  • 1 red onion, finely chopped
  • 2.50 gm ground cumin
  • 400g can no-added-salt chickpeas, rinsed, drained
  • 80ml (1/3 cup) salt reduced chicken style liquid stock
  • 42.00 gm fresh lemon juice
  • 1 eggplant, trimmed, cut into 1cm-thick slices
  • 2 capsicums, deseeded, cut into thin wedges
  • 2 zucchini, trimmed, cut into 1cm-thick slices
  • 2 (200g each) chicken breast fillets
  • Mixed salad leaves, including micro leaves (optional), to serve
Instructions:
  • In a large saucepan of boiling water, cook the barley for 25 minutes or until it is al dente. Drain the barley.
  • Heat 2 teaspoons of oil in a saucepan over medium heat. Saute the onion until soft, then add garlic and cumin, cooking until aromatic. Add chickpeas and stock, simmer for 2 minutes. Remove from heat. Mash chickpeas with a potato masher, leaving some texture. Stir in 1 tablespoon of lemon juice, season to taste, cover to keep warm, and set aside.
  • Preheat a large chargrill pan over medium-high heat. Lightly coat the eggplant, capsicum, zucchini, and chicken with olive oil. Grill the chicken for 4-5 minutes per side until golden and fully cooked. Grill the vegetables for 2 minutes per side until tender and nicely charred.
  • Mix 1 tablespoon of lemon juice and 2 teaspoons of olive oil. Slice the chicken. Divide barley, chargrilled vegetables, chicken, and salad leaves into bowls. Drizzle with the dressing and garnish with smashed chickpeas.

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