|Photo: Lime-spiced chicken with pearl barley & corn salad recipe|
The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Lime-spiced chicken with pearl barley & corn salad Recipe. Enjoy quick and easy chicken recipes and learn how to make Lime-spiced chicken with pearl barley & corn salad.
To Prep 0:10
To Cook 0:35
60ml (1/4 cup) fresh lime juice
2 teaspoons paprika
1 garlic clove, crushed
2 x 200g single chicken breast fillets
220g (1 cup) pearl barley
Olive oil spray
285g (1 1/2 cups) fresh corn kernels (see note)
1 small red capsicum, halved, deseeded, finely chopped
4 shallots, ends trimmed, thinly sliced
1/2 cup fresh continental parsley leaves
Step 1 Combine the lime juice, paprika and garlic in a jug. Place the chicken in a shallow glass or ceramic dish. Add half the lime juice mixture to the chicken and turn to coat. Cover with plastic wrap and place in the fridge for 20 minutes to marinate.
Step 2 Meanwhile, cook the barley in a large saucepan of boiling water for 20 minutes or until tender. Rinse under cold running water. Drain. Transfer to a large bowl.
Step 3 Heat a non-stick frying pan over high heat. Spray with olive oil spray. Add the corn and cook, stirring occasionally, for 2 minutes. Add the capsicum and shallot and cook, stirring, for 1 minute or until the corn is light golden. Add the corn mixture, parsley and remaining lime juice mixture to the barley. Taste and season with pepper. Stir until well combined.
Step 4 Wipe the pan clean with paper towel. Place over medium-high heat. Spray with olive oil spray. Drain the chicken from the marinade. Cook for 4 minutes each side or until cooked through. Set aside to cool slightly.
Step 5 Thinly slice the chicken. Divide the barley mixture among serving bowls. Top with the chicken to serve.
You'll need to buy 2 large corncobs for this recipe.
Fat saturated 1.00g
Fat Total 4.00g
Carbohydrate sugars 4.00g
Carbohydrate Total 52.00g
Dietary Fibre 14.00g
All nutrition values are per serve.
Australian Good Taste - February 2009 , Page 42
Recipe by Chrissy Freer
Photography by Mark O'Meara
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