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Ingredients:
-
2itemchicken breast
-
3itemtomato
-
150gbarley
-
100gzucchini
-
100gbell pepper
-
2tbspolive oil
-
2clovegarlic
-
2tbsplemon juice
-
10gparsley
-
1tspsalt
-
0.5tspblack pepper
Preparation Time: 45 minutes
Instructions:
- Preheat the grill to medium-high heat.
- Season chicken breasts with salt, black pepper, and lemon juice.
- Grill chicken for about 6-7 minutes on each side until cooked through.
- Cook barley according to package instructions.
- Chop tomatoes, zucchini, and bell pepper into bite-sized pieces.
- Toss vegetables with olive oil, minced garlic, salt, and pepper.
- Roast vegetables in the oven at 200°C for 20 minutes.
- Serve grilled chicken over a bed of barley topped with roasted vegetables.
- Garnish with chopped parsley.
| Nutrition | Per Serving 600 g | Per 100g |
|---|---|---|
| Energy | 720 kcal | 120 kcal |
| Protein | 60 g | 10.0 g |
| Fibre | 12 g | 2.0 g |
| Salt | 2 g | 0.3 g |
| Sugar | 10 g | 1.7 g |
| Carbohydrates | 80 g | 13.3 g |
| Fat | 25 g | 4.2 g |
-
2itemchicken breast
-
3itemtomato
-
150gbarley
-
100gzucchini
-
100gbell pepper
-
2tbspolive oil
-
2clovegarlic
-
2tbsplemon juice
-
10gparsley
-
1tspsalt
-
0.5tspblack pepper
Preheat the grill to medium-high heat.
Season chicken breasts with salt, black pepper, and lemon juice.
Grill chicken for about 6-7 minutes on each side until cooked through.
Cook barley according to package instructions.
Chop tomatoes, zucchini, and bell pepper into bite-sized pieces.
Toss vegetables with olive oil, minced garlic, salt, and pepper.
Roast vegetables in the oven at 200°C for 20 minutes.
Serve grilled chicken over a bed of barley topped with roasted vegetables.
Garnish with chopped parsley.