Preparation time is 25minutes
Cook time is 10minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 10.67 dollar
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 3 baby beetroots, peeled
- 3 spring onions, thinly sliced diagonally
- 250grams cherry tomatoes, halved
- 2 cup watercress
- 2 small zucchini
- 80grams avocado oil (save 34g for later)
- 1teaspoons sweet smoked paprika
- 1 lemon, juiced and rind finely grated
- 1/2 cup parmesan, shaved (to serve)
- 3/4 cup pearl barley
- 500grams chicken tenderloins
- 1tablespoons chives, chopped
- 1 garlic clove, crushed
- 2tablespoons goji berries
Nutrition per serving
2650kJ / 635Cal
2650 Kilojoules or 635 Calories
30% of daily energy intake*
Protein
39.8grams
Fat
36.5grams
Carbs
38.2grams
Sugars
13.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Combine oil, paprika, lemon rind and garlic in a large bowl. Season with salt and pepper. Add chicken and toss to coat. Set aside.
Step 2 of 6
Bring a large saucepan of water to the boil. Add barley and cook for 40-50 minutes or until tender.
Step 3 of 6
Meanwhile, using a vegetable peeler, thinly shave beetroots and zucchini into long thin ribbons. Set aside.
Step 4 of 6
Preheat a chargrill pan or barbecue over medium heat. Cook chicken for 3 minutes on each side. Set aside to rest for 5 minutes, then cut each piece into thirds.
Step 5 of 6
Drain barley and rinse under cold water. Place the cooled barley, beetroot, zucchini, watercress, tomato, onion and berries into a large bowl. Whisk lemon dressing ingredients together and pour over the salad. Season with salt and pepper and toss to combine.
Step 6 of 6
Pile salad onto serving plates and top with chicken and parmesan.
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