This is such an easy recipe and the result is a lovely, blissful dinner full of colour and textures.  The barley grains soak up every ounce of flavour from the vegetables.

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INGREDIENTS

chicken roll

butternut squash

pearl barley

red onions

garlic

olive oil

baby spinach

sea salt and ground black pepper

METHOD

Prepare all your ingredients.

Preheat your oven to 200C.

Add the vegetables to a big bowl, drizzle with olive oil and season with salt and pepper; toss to combine.  Line a baking tray with baking parchment and lay the vegetables in a single layer on the tray.  Bake for 10 minutes.  Add the chicken and bake for a further 30 minutes or until chicken is lightly brown and cooked to your liking.  Rest your chicken for 3 minutes and slice into 1cm slices.

Meanwhile, cook the barley.  Bring 4 cups of water to the boil.  Add the barley and 1/2 teaspoon of salt. Reduce to a simmer, cover, and cook until the barley is tender, about 30 minutes. Drain the barley and return it to the pan. Cover with a clean dishtowel until ready to use.

Stir the barley into the vegetables and serve with your chicken.

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