BBQ Chicken with Piccalilli & Parsley Yogurt Sauce

Name: BBQ Chicken with Piccalilli & Parsley Yogurt Sauce over curried pearl barley with Romano pepper & green beans
Total time: 25 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 2 piece Romano pepper; 1 piece Onion; 1 piece Garlic; 10 g Fresh flat leaf parsley; 150 g Green beans; 1 sachet(s) BBQ spice rub; 150 g Pearl barley; 1 sachet(s) Curry powder; 1 sachet(s) Yellow curry spices; 100 g Spinach; 50 g Piccalilli; 2 piece Chicken breast; 100 g Organic full-fat yogurt; ½ piece [Low sodium] chicken stock cube; 2 tablespoon Olive oil; to taste Salt and pepper

over curried pearl barley with Romano pepper & green beans

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The name piccalilli comes from "Paco-lilla", or "Indian Pickle" as it was known in the 18th century, referring to the Asian spices used in the sauce.

Tags:

Extra Veggies

•Calorie Smart

•High Protein

Allergens:

Gerst

•Gluten

•Selderij

•Mosterd

•Soja

•Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 piece

Romano pepper

½ piece

Onion

½ piece

Garlic

5 g

Fresh flat leaf parsley

(May be present: Selderij)

75 g

Green beans

½ sachet(s)

BBQ spice rub

75 g

Pearl barley

(Contains: Gerst, Gluten 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: Mosterd, Soja, Tarwe)

1 piece

Chicken breast

50 g

Organic full-fat 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

Energy (kJ)2699 kJ

Calories645 kcal

Fat19.9 g

Saturated Fat4.2 g

Carbohydrate65.9 g

Sugar11.4 g

Dietary Fiber15.6 g

Protein43 g

Salt2.5 g

Potassium248.8 mg

Calcium115.5 mg

Iron1.8 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan with Lid

•Sautépan or large frying pan

•Aluminum Foil

•Small Bowl

Cooking Steps

Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
Discard the tips of the green beans and then cut in half.
Boil the pearl barley for 8 minutes. Add the green beans and cook for 6 more minutes, then drain and set aside, covered.
Dice the Romano pepper and the onion. Crush or mince the garlic. Finely chop the parsley.

Heat a drizzle of olive oil in a large deep frying pan over medium heat. Fry the chicken breast for 2 - 3 minutes per side.
Reduce the heat and fry the chicken for 4 more minutes, then add the BBQ rub* and fry for 1 more minute until done.
Remove from the pan and set aside under aluminum foil to keep warm.

*Take care, this ingredient is spicy! Use as preferred.

Heat a drizzle of olive oil in the same pan over medium-high heat. Fry the garlic and onion for 1 - 2 minutes.
Add the Romano pepper and fry for 4 minutes.
Stir in the curry powder and yellow curry spices and fry for 2 more minutes. Season to taste with salt and pepper.
In a small bowl, combine the yogurt with the parsley. Season to taste with salt and pepper.

Transfer the pearl barley and green beans to the Romano pepper. Mix well to combine, then add the spinach and fry for 3 - 4 minutes.
Slice the chicken.
Serve the pearl barley and vegetables on deep plates, topped with the chicken and the yogurt sauce. Top the chicken with the piccalilli.