Tender chicken and wholesome pearl barley with a light herby clothing make this a wonderful low-calorie, low-fat weeknight supper
1 tsp sunflower oil
2 chicken thighs, skinless, bone in
2 celery sticks, sliced
1 garlic clove, squashed
140g pearl barley
For the eco-friendly clothing
1/2 x 60g bag fresh rocket
little handful mint leaves only
small handful flat-leaf parsley
juice 1 lemon
1 tsp capers
Add the poultry and also fry for 5 mins or until well-browned on all sides. Include the garlic and also pearl barley, then pour over 500ml water.
Put all the clothing components in the tiny dish of a food processor and also blitz up until extremely carefully cut. Transfer to a bowl as well as set aside till serving.
When the pearl barley is soft, yet still with a little bite, and also a lot of the liquid has been soaked up, it’s ready to offer. Season to taste and separate the risotto between two plates, adding spoonfuls of the dressing, to offer.