Grilled chicken with barley pilaf

This low-GI grilled chicken with barley pilaf will satisfy everyone from the health conscious, to the just plain hungry. It is full of flavour and goodness, and perfect for a midweek family meal.

  • 1 hr 5 mins cooking
  • Serves 4
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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


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.


If tomatoes are too large, halve them before roasting. baby spinach leaves drizzled with lemon juice goes well with this dish.

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