Informations supplémentaires
35 min.
|
641 kcal
|
easy
|
|
1. Cook the barley
Preheat the oven to 425°F. Bring a pot of water to a boil. Pour in the barley and cook for 20-23 minutes over medium-high heat until tender. Drain and set aside.
2. Setup
Slice the olives. Chop the basil. On a separate board, cut the chicken breasts in half, lengthwise.
3. Grill the chicken
In an oven-safe pan over medium-high heat, add a drizzle of olive oil. Season the chicken with salt and pepper. Grill the chicken 2-3 minutes on each side. Remove and set aside.
4. Assemble and cook in the oven
In the same pan, add the cherry tomatoes and cook for 2-3 minutes. Lightly mash with the back of a wooden spoon and add the basil. Return the chicken breasts to the pan, spread the pesto on the chicken breasts and add the cheese. Cook in the oven for 6-7 minutes.
5. Make the barley mix
In a bowl, mix the barley with the olives with a drizzle of olive oil. Season with salt and pepper and mix well.
6. Plate your dish
Serve the chicken with the tomatoes and barley. Bon appétit!
2 unit Chicken Breast
1 unit Multicolor Cherry Tomatoes
80 g Mozzarella
1 unit Basil
140 g Pearled Barley
30 ml Kalamata Olives
1 unit Basil Pesto
What you need
Oven-safe pan, pot, bowl.
641 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
62g
21%
fat
23g
35%
cholesterol
123mg
41%
fiber
15g
60%
protein
49g
saturated
6g
30%
sodium
386mg
16%
sugar
5g
trans
0g