Combining free range chicken breast, mushrooms, lemon zest and parmesan cheese with pearl barley to give you a delicious, nutritious twist on a dish that hits all those creamy notes we love in a risotto. Finished with rocket and a squeeze of lemon.
30 Minutes. Free Range. Sugar Free. Easy!
2 x 180g free range chicken breast
1 brown onion
2 small natural chicken stock cubes
1/4 cup grated parmesan
1 cup pearl barley
100g button mushrooms
Make stock & prepare barley
Fill a kettle with water and boil. Place stock cubes in a seperate jug and fill with 1L boiled water to soak. Set aside stock to cook risotto. Place barley in a bowl and cover in boiled water.
In a bowl combine chicken with a drizzle of olive oil, salt and pepper.
Finely slice the mushrooms and set aside. Heat a large non-stick fry pan to medium heat. Add a generous drizzle of olive oil and sauté the mushrooms for 5 minutes until softened. Season with salt and pepper and set aside. Reserve pan for chicken.
Bring a heavy based pot to a medium heat with a drizzle of olive oil. Add onion and sauté for 2 - 3 minutes. Drain pearl barley then add to pot with zest of the lemon. Stir well. Add 1/3 of stock and stir occasionally until stock is almost absorbed. Repeat twice more with remaining stock. Allow to simmer until the barley is tender. Remove from heat. Stir in juice of half the lemon, mushrooms, parmesan, salt and pepper. Cover and set aside for 5 minutes.
While risotto is cooking, heat a large non-stick fry pan to a medium to high heat. Place chicken into the pan and cook for 8 minutes, turning every 2 minutes. Remove from the pan, cover with foil and rest.
Slice chicken into 1cm thick pieces. Divide the risotto among serving plates. Top with chicken, rocket, lemon juice and a drizzle of olive oil to finish.
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The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.
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