Pesto chicken with herb salad

Recipe from: 12 July 2012

Ingredients 12
Servings 1
Minutes 00:10


Serving Change
  • 1
    red pepper pesto
  • 3
    chicken breasts - cut into strips
  • 3
    olive oil
  • 1/3
    pearled barley
  • 1/2
    dried chilli flakes (optional)
  • 1 - 2
    red wine vinegar or lemon juice
  • 1
    runny honey
  • handful of chopped fresh herbs
  • (coriander, basil and mint)
  • 1
    round of feta - roughly crumbled
  • 1/2
    avocado - roughly chopped
  • freshly ground salt and pepper to taste


In a small pot of boiling water, cook the barley according to packet instructions.

Pre-heat oven to 200°C. Mix together the red pepper pesto and 2 Tbsp olive oil and coat the chicken.

Place in an ovenproof dish. When the oven is hot, cook the chicken for 15-20 minutes until cooked through/no longer pink in the middle.

When the barley is cooked (after about 20 minutes) drain, drizzle with about 1 Tbsp olive oil and add to it all the remaining ingredients, then toss gently.

Spoon into bowls, top with the cooked chicken pieces and enjoy.

Reprinted with permission of Sarah Graham. To see more recipes, click here.

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