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Chicken and barley salad
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600g unpeeled squash,deseeded and cut into small wedges
1 large red onion, cut into thin wedges
1 fennel bulb, cut into thin wedges
4 tsp olive oil
175g Waitrose LOVE Life pearl barley
1 garlic clove, crushed
1½ oranges, grated zest and juice
2 skinless chicken breasts
½ tsp ground cinnamon
2 tbsp chopped flat leaf Parsley
1. Preheat the oven to 220°C, gas mark 7. Put the squash, onion and fennel in a roasting tin. Season and toss through 2 tsp olive oil. Roast for 15 minutes.
2. Meanwhile, cook the barley according to pack instructions. Drain and toss in the garlic, orange zest and juice. Season.
3. Coat the chicken breasts in the cinnamon and remaining olive oil; season. Sit them on the par-cooked vegetables and bake for 20-25 minutes, until the chicken is cooked through.
4. Slice the chicken, then toss it with the barley, parsley and vegetables to serve.
Typical values per serving:
This recipe was first published in November 2011.
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