Chargrilled chicken with rocket & lemon pearl barley


Chargrilled chicken with rocket & lemon pearl barley

Photography by Ben Dearnley


Succulent chicken looks and tastes fantastic on a lush lemon, rocket & barley risotto. High in soluble fibre, barley makes a creamy, filling base for this low-fat grilled chicken.

Cooking Time

35 minutes

Ingredients (serves 4)

  • 220g (1 cup) pearl barley
  • 500ml (2 cups) salt-reduced chicken stock
  • 250ml (1 cup) water
  • 2 tsp olive oil
  • 1 white onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tbs finely grated lemon rind
  • 160ml (2/3 cup) white wine
  • 2 tbs fresh lemon juice
  • 1 bunch rocket, ends trimmed, washed, dried, leaves shredded
  • 20g (1/4 cup) finely grated parmesan
  • 2 single chicken breast fillets
  • Olive oil, extra, to brush
  • Lemon wedges, to serve


  1. Place the barley in a bowl. Cover with water. Set aside overnight to soak. Drain.
  2. Bring the stock and water just to the boil in a saucepan. Reduce heat to low and hold at a gentle simmer. Heat the oil in a saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and cook, stirring for 1 minute.
  3. Stir in the barley and lemon rind. Add the wine and stir until reduced by half.
  4. Add a ladleful (about 125ml / 1/2 cup) of the simmering stock and stir constantly until the liquid is completely absorbed. Continue to add stock, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, for 20-25 minutes or until barley is tender. Remove from heat. Stir in the lemon juice, rocket and parmesan. Cover and set aside for 5 minutes.
  5. Meanwhile, heat a chargrill on medium-high. Lightly brush both sides of the chicken with oil. Cook on grill for 5 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thinly slice diagonally across the grain.
  6. Divide the barley mixture among serving plates. Top with chicken. Season with pepper. Serve with lemon wedges.


  • With a twist: Chargrilled lamb with rocket & lemon pearl barley: Replace chicken with 2 (about 220g each) lamb eye of loin (backstraps). In step 5, cook on medium-high for 4-5 mins each side for medium or until cooked to your liking.



Good Taste – September 2007

Good Taste – September 2007, Page 47
Recipe by Chrissy Freer

Nutritional information

This information is per serve.

Protein Dietary Fibre
33.00g 7.00g
Fat Total Energy
8.50g 1525kJ
Fat Saturated Sodium
Carbohydrate Total Cholesterol
Carbohydrate Sugars

Speak Your Mind