- 75g pearl parley
- 2 chicken breasts, skinless and boneless
- A handful of rosemary, leaves only
- 1 red pepper
- 1 yellow pepper
- 1 red onion
- 2 vine tomatoes
- 1 garlic clove
- 1 lemon
- Sea salt
- Freshly ground pepper
- 2 tsp olive oil
- 200ml boiling water
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Pop the chicken breasts in a large roasting tin. Pick the rosemary leaves off their sprigs and finely chop the leaves. Scatter the rosemary over the chicken. Sprinkle on a generous pinch of salt and pepper and drizzle over 1 tsp olive oil. Rub the rosemary and oil into chicken so that they are evenly coated all over. Set aside.
- 2.
Halve the red and yellow peppers and scoop out the seeds and membrane. Finely slice the peppers into thin strips. Peel the red onion and cut into thin wedges. Slice the tomatoes each into 6-8 wedges.
- 3.
Pop the chopped veg into a bowl. Peel and grate the garlic and sprinkle it over the veg. Add 1 tsp oil and some seasoning. Toss to mix.
- 4.
Arrange the veg around the chicken breasts. Slide into the oven and roast for 25 mins, till the veg are tender and the chicken is cooked through.
- 5.
While the chicken and veg roast, tip the barley into a pan with a pinch of salt. Add 200ml boiling water and bring to the boil. Reduce to a simmer, cover with a lid and cook for 20-25 mins till tender.
- 6.
Drain the barley if necessary and tip it into a bowl. Grate in the lemon zest and squeeze in the juice from 1 half. Toss to mix.
- 7.
Spoon the pearl barley onto 2 warm plates and top with the roasted veg and chicken breasts. Serve straight away.