Ingredients

  • 50g Pearl Barley
  • 2 Chicken Breasts
  • 1tsp Rapeseed Oil
  • Sea Salt
  • Black Pepper
  • 1/2 Lemon (zest + juice)
  • 150g Mixed Salad Leaves
  • 2 Plums
  • 50g Feta
  • 10g Fresh Parsley

Macros

  • Calories: 379
  • Protein: 44g
  • Carbs: 31g
  • Fat: 9.7g

Instructions

SERVES 2

RECIPIE:

-Pre-heat the oven to 180˚c

-Cover the pearl barley with cold water. Bring to a boil. Place a lid on a reduce to a simmer. Allow 40-60mins for barley to cook. Add water if your need too.

-Place the chicken breast on a foil lined baking tray and rub with oil, lemon zest, salt and pepper.

-Roast the chicken in the oven for 20mins (until cooked through).

-Meanwhile slice up the plum and feta. Finely chop the parsley and stir into the salad leaves.

-Once the barley is cooked scatter into the salad.

-Once the chicken is cooked slice into strips and add to the salad.

-Squeeze over the juice of half a lemon and serve!

TTH x