Chicken with Curry Pearl Barley, Green Beans and Romano pepper
with parsley yoghurt, piccalilli and spinach
This recipe provides 265 g vegetables per portion.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Romano pepper
½ piece
Onion
½ piece
Garlic
5 g
Fresh flat leaf parsley
(May be present: Selderij)
75 g
Green beans
1 piece
Chicken breast
½ sachet(s)
BBQ spice rub
75 g
Pearl barley
(Contains: Gerst May be present: Gluten)
½ sachet(s)
Curry powder
(Contains: Selderij, Mosterd)
½ sachet(s)
Yellow curry spices
50 g
Spinach
25 g
Piccalilli
(Contains: Soja, Tarwe, Mosterd)
75 g
Organic Greek yogurt
(Contains: Melk (inclusief lactose))
Not included in your delivery
¼ piece
[Low sodium] chicken stock cube
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Bring plenty of water to a boil in a pan with a lid for the pearl barley and crumble in the stock cube (see pantry for amount).
- Dice the Romano pepper and onion. Crush or mince the garlic.
- Finely chop the parsley and set aside.
- Trim the ends off the green beans and cut them in half.
- 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.
- Serve the pearl barley and vegetables on deep plates.
- Slice the chicken and place it on top of the pearl barley.
- Serve the parsley yogurt to the side.
- Top the chicken with the piccalilli.