NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup cooked pearl barley

1 medium peach

2 oz feta cheese

2 cup rocket

1 tsp olive oil

1 tbsp balsamic vinegar

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh mint

PREPARATION

• 1

  Season the chicken breast evenly with half of the sea salt and black pepper.

• 2

  Preheat a grill or grill pan to medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 3

  While the chicken is cooking, slice the peach into thick wedges and grill them for 2 minutes per side until charred and slightly softened.

• 4

  In a small jar or bowl, whisk together the olive oil, balsamic vinegar, and the remaining salt and pepper to create the dressing.

• 5

  In a large bowl, combine the cooked pearl barley, rocket, and fresh mint leaves.

• 6

  Drizzle the balsamic dressing over the barley and greens, tossing gently to ensure everything is lightly coated.

• 7

  Slice the grilled chicken into thin strips and arrange them over the salad along with the warm peach wedges.

• 8

  Crumble the feta cheese over the top and serve immediately while the grilled components are still warm.