adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Smoked paprika chicken with warm barley salad
Smoked paprika chicken with warm barley salad
0 Likes
Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Ingredients:
  • 1.5L (6 cups) cold water
  • 220g (1 cup) pearl barley (see note)
  • 5.00 gm sweet smoked paprika
  • Pinch of cayenne pepper
  • 2 (about 250g each) single chicken breast fillets
  • 250g green beans, topped, cut into 3cm lengths
  • 21.00 gm fresh lime juice
  • 9.20 gm olive oil
  • 1 small red capsicum, halved, deseeded, cut into 1cm pieces
  • 4 shallots, ends trimmed, thinly sliced
  • 187.50 ml fresh coriander leaves
  • 90g (1/3 cup) low-fat natural yoghurt
  • Lime wedges, to serve
Instructions:
  • In a large saucepan, bring water and pearl barley to a boil over high heat. Reduce heat to low and simmer for 30-35 minutes until tender. Rinse with cold water and drain.
  • In a large bowl, mix together the paprika and cayenne pepper. Add the chicken and toss gently to coat evenly. Preheat a chargrill to medium-high heat. Cook the chicken for 5 minutes on each side until perfectly cooked.
  • Blanch the beans in a saucepan of lightly salted boiling water for 2 minutes until vibrant green and tender-crisp. Refresh in cold water and drain.
  • In a small bowl, mix the lime juice and oil. In a large bowl, combine pearl barley, beans, lime juice mixture, capsicum, shallot, and 1/2 cup of coriander. Season with pepper.
  • Slice the chicken thinly against the grain, then evenly spread the salad on serving plates. Garnish with the rest of the coriander and arrange the chicken on top. Serve alongside yogurt and lime wedges.

Similar Recipes