Name: Autumn Vegetable and Barley Pilaf with Grilled Chicken
Prep time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 200 g chicken breast; 100 g pearl barley; 150 g butternut squash; 100 g mushroom; 50 g spinach; 1 item onion; 2 clove garlic; 1 tbsp olive oil; 250 ml chicken stock; 10 g parsley; 1 tbsp lemon juice; 1 tsp salt; 0.5 tsp black pepper

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Autumn Vegetable and Barley Pilaf with Grilled Chicken

Autumn Vegetable and Barley Pilaf with Grilled Chicken

A hearty and nutritious pilaf featuring seasonal vegetables and tender grilled chicken.

This meal provides a balanced intake of protein, carbohydrates, and vegetables, supporting muscle recovery and energy replenishment after a day of training.

Ingredients:

200
g
chicken breast
100
g
pearl barley
150
g
butternut squash
100
g
mushroom
50
g
spinach
1
item
onion
2
clove
garlic
1
tbsp
olive oil
250
ml
chicken stock
10
g
parsley
1
tbsp
lemon juice
1
tsp
salt
0.5
tsp
black pepper

Preparation Time: 45 minutes

Instructions:

Preheat the oven to 200°C.
Season the chicken breast with salt and black pepper.
Heat half the olive oil in a pan over medium heat and grill the chicken until cooked through, about 6-7 minutes per side. Set aside.
In the same pan, add the remaining olive oil and sauté the chopped onion and garlic until translucent.
Add the pearl barley and toast for a minute before adding the chicken stock.
Bring to a boil, then reduce heat to low and cover. Cook for about 25 minutes or until barley is tender.
Meanwhile, roast the butternut squash in the oven with a drizzle of olive oil until tender, about 20 minutes.
Add the mushrooms to the barley mixture and cook for another 5 minutes.
Stir in the roasted butternut squash and spinach until wilted.
Slice the grilled chicken and serve on top of the barley pilaf.
Garnish with chopped parsley and a squeeze of lemon juice before serving.

Nutrition	Per Serving 800 g	Per 100g
Energy	786 kcal	98 kcal
Protein	55 g	6.9 g
Fibre	12 g	1.5 g
Salt	2 g	0.3 g
Sugar	8 g	1.0 g
Carbohydrates	90 g	11.3 g
Fat	25 g	3.1 g

200
g
chicken breast
100
g
pearl barley
150
g
butternut squash
100
g
mushroom
50
g
spinach
1
item
onion
2
clove
garlic
1
tbsp
olive oil
250
ml
chicken stock
10
g
parsley
1
tbsp
lemon juice
1
tsp
salt
0.5
tsp
black pepper

Preheat the oven to 200°C.

Season the chicken breast with salt and black pepper.

Heat half the olive oil in a pan over medium heat and grill the chicken until cooked through, about 6-7 minutes per side. Set aside.

In the same pan, add the remaining olive oil and sauté the chopped onion and garlic until translucent.

Add the pearl barley and toast for a minute before adding the chicken stock.

Bring to a boil, then reduce heat to low and cover. Cook for about 25 minutes or until barley is tender.

Meanwhile, roast the butternut squash in the oven with a drizzle of olive oil until tender, about 20 minutes.

Add the mushrooms to the barley mixture and cook for another 5 minutes.

Stir in the roasted butternut squash and spinach until wilted.

Slice the grilled chicken and serve on top of the barley pilaf.

Garnish with chopped parsley and a squeeze of lemon juice before serving.

Autumn Vegetable and Barley Pilaf with Grilled Chicken Autumn Vegetable and Barley Pilaf with Grilled Chicken

Ingredients:

Preparation Time: 45 minutes

Instructions:

Autumn Vegetable and Barley Pilaf with Grilled Chicken

Autumn Vegetable and Barley Pilaf with Grilled Chicken