• 50g Pearl Barley
  • 2 Chicken Breasts
  • 1tsp Rapeseed Oil
  • Sea Salt
  • Black Pepper
  • 1/2 Lemon (zest + juice)
  • 150g Mixed Salad Leaves
  • 2 Plums
  • 50g Feta
  • 10g Fresh Parsley


  • Pre-heat the oven to 180˚c
  • Cover the pearl barley with cold water. Bring to a boil. Place a lid on a reduce to a simmer. Allow 40-60mins for barley to cook. Add water if your need too.
  • Place the chicken breast on a foil lined baking tray and rub with oil, lemon zest, salt and pepper.
  • Roast the chicken in the oven for 20mins (until cooked through).
  • Meanwhile slice up the plum and feta. Finely chop the parsley and stir into the salad leaves.
  • Once the barley is cooked scatter into the salad.
  • Once the chicken is cooked slice into strips and add to the salad.
  • Squeeze over the juice of half a lemon and serve!


Protein: 44g

Carbs: 31g

Fat: 9.7g

Calories: 379

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