Chicken with Curry Pearl Barley, Green Beans and Romano pepper

• Boil the pearl barley for 13 - 14 minutes. Drain and set aside with the lid on when finished. 
• Boil the green beans with the pearl barley during the last 6 minutes.

• Heat a drizzle of olive oil in a large deep frying pan over medium heat fry the chicken breast for 2 - 3 minutes on each side.
• Reduce the heat and fry the chicken for another 4 - 5 minutes or until done. In the last minute, add the BBQ rub.
• Remove from the pan and wrap it in aluminium foil to keep warm (see Tip).

Tip: if needed, place the chicken on the pearl barley in the pan with a lid to warm up.

• Heat a drizzle of olive oil in the same frying pan as the chicken over medium-high heat and fry the garlic and onion for 1 - 2 minutes.
• Add the Romano pepper and fry for 4 - 6 minutes.
• During the last 2 minutes of cooking, stir in the curry powder and yellow curry spices. Season to taste with salt and pepper.

• Add the pearl barley and green beans to the Romano pepper. Mix well, then add the spinach and fry for 3 - 4 minutes.
• In the meantime, mix the yoghurt with the parsley in a small bowl. Season with salt and pepper to taste.