Recipe

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
  • Print
    Print

Ingredients

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

Method

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.

Notes

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

More From Women's Weekly Food