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Autumn Vegetable and Barley Pilaf with Grilled Chicken
Autumn Vegetable and Barley Pilaf with Grilled Chicken

Autumn Vegetable and Barley Pilaf with Grilled Chicken
A hearty and nutritious pilaf featuring seasonal vegetables and tender grilled chicken.
Autumn Vegetable and Barley Pilaf with Grilled Chicken
Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 100
    g
     pearl barley
  • 150
    g
     butternut squash
  • 100
    g
     mushroom
  • 50
    g
     spinach
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tbsp
     olive oil
  • 250
    ml
     chicken stock
  • 10
    g
     parsley
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Autumn Vegetable and Barley Pilaf with Grilled Chicken
Instructions:
  1. Preheat the oven to 200°C.
  2. Season the chicken breast with salt and black pepper.
  3. Heat half the olive oil in a pan over medium heat and grill the chicken until cooked through, about 6-7 minutes per side. Set aside.
  4. In the same pan, add the remaining olive oil and sauté the chopped onion and garlic until translucent.
  5. Add the pearl barley and toast for a minute before adding the chicken stock.
  6. Bring to a boil, then reduce heat to low and cover. Cook for about 25 minutes or until barley is tender.
  7. Meanwhile, roast the butternut squash in the oven with a drizzle of olive oil until tender, about 20 minutes.
  8. Add the mushrooms to the barley mixture and cook for another 5 minutes.
  9. Stir in the roasted butternut squash and spinach until wilted.
  10. Slice the grilled chicken and serve on top of the barley pilaf.
  11. Garnish with chopped parsley and a squeeze of lemon juice before serving.
Nutrition Per Serving 800 g Per 100g
Energy 786 kcal 98 kcal
Protein 55 g 6.9 g
Fibre 12 g 1.5 g
Salt 2 g 0.3 g
Sugar 8 g 1.0 g
Carbohydrates 90 g 11.3 g
Fat 25 g 3.1 g
  • 200
    g
     chicken breast
  • 100
    g
     pearl barley
  • 150
    g
     butternut squash
  • 100
    g
     mushroom
  • 50
    g
     spinach
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tbsp
     olive oil
  • 250
    ml
     chicken stock
  • 10
    g
     parsley
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Season the chicken breast with salt and black pepper.

Heat half the olive oil in a pan over medium heat and grill the chicken until cooked through, about 6-7 minutes per side. Set aside.

In the same pan, add the remaining olive oil and sauté the chopped onion and garlic until translucent.

Add the pearl barley and toast for a minute before adding the chicken stock.

Bring to a boil, then reduce heat to low and cover. Cook for about 25 minutes or until barley is tender.

Meanwhile, roast the butternut squash in the oven with a drizzle of olive oil until tender, about 20 minutes.

Add the mushrooms to the barley mixture and cook for another 5 minutes.

Stir in the roasted butternut squash and spinach until wilted.

Slice the grilled chicken and serve on top of the barley pilaf.

Garnish with chopped parsley and a squeeze of lemon juice before serving.

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