• 150g Chicken Breast Chicken Breast, skinless, grilled
• 150g pearl barley Pearl Barley, boiled
• 80g courgette Courgette
• 80g kale Kale, raw
• 15g balsamic vinegar Balsamic Vinegar
• 5g honey Honey
• 3g garlic Garlic
• 5g olive oil Olive Oil
• 20g rocket Rocket

1. 1

   Prep everything first: wash and trim the courgette and kale, then measure out the sauce ingredients.

2. 2

   Simmer the pearl barley for 25-30 minutes until plump and chewy, then drain.

3. 3

   Season the chicken breast, butterfly it so it cooks evenly, then grill or pan-sear over medium-high heat for 5-6 minutes per side until the juices run clear (75°C in the thickest part).

4. 4

   Simmer the balsamic vinegar with honey and garlic for 2-3 minutes until syrupy. Drizzle over the protein and veg.

5. 5

   Meanwhile, steam or stir-fry the courgette and kale for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: pearl barley first, then the veg and chicken breast, spooning over any remaining sauce. Finish with the rocket.

Tap ingredients and steps to tick them off as you cook.