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1 cup barley
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1 chopped tomato
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15 cm piece of cucumber, chopped
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1/4 Red Onion
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2 Lemons
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2 tbsp chopped fresh mint
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1 punnet (30 g) chopped fresh Italian parsley
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1 tsp dried oregano
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1 tsp paprika
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1 tsp Black Pepper
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4 deboned chicken breasts
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5 tbsp olive oil
Serves 4
Barley:
- Rinse the barley thoroughly and drain it.
- Add the barley to the pressure cooker with 3 cups of water and 1 tsp salt.
- Seal the pot and high pressure cook for 20 min, then natural pressure release for 15 min.
- If you want a softer, mushier texture then pressure cook for 25 min. Alternatively, boil the barley stove top – about 40 minutes.
- Rinse the barley with cold water, and add it to the tomato, cucumber, red onion, parsley and mint.
- Squeeze in half a lemon, and 3 tbsp of olive oil.
- Add in salt and pepper to taste.
- Taste whether the Tabbouleh is sharp enough.
- You can add more lemon according to your taste.
Chicken:
- Butterfly the chicken fillet and place it in a bowl.
- Add in 2 tbsp of olive oil, juice and zest of one lemon, 1 tsp paprika, 1 tsp dried oregano, 1 tsp of black pepper (you can reduce the amount according to how strong your pepper is, and how peppery you want it) and 1 tsp salt.
- Let it marinade for 30min
To cook the chicken:
Airfry – 12 minutes at 205 deg.
or
Panfry – high heat, 5 minutes a side.
Serve with Tzatziki or Garlic Tahini Dressing.
