• 200g Chicken Breast Chicken Breast, skinless, grilled
• 255g pearl barley Pearl Barley, boiled
• 80g cherry tomatoes Cherry Tomatoes
• 80g asparagus Asparagus
• 50g tzatziki Tzatziki
• 10g lemon juice Lemon Juice
• 30g red onion Red Onion
• 1 tsp dried oregano & smoked paprika
• 60g pitta bread Pitta Bread, white
• 5g olive oil Olive Oil
• 40g cucumber Cucumber

1. 1

   Prep everything first: wash and trim the cherry tomatoes and asparagus, 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

   Rub the protein with oregano, paprika and lemon. Spoon over cool tzatziki and scatter with the sliced red onion when serving.

5. 5

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

6. 6

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

7. 7

   Bulking upgrade: add the pitta bread, olive oil for extra energy-dense calories.

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