Cooking Instructions
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Step 1
Preheat the oven to 365 degrees F (185 degrees C).
Step 2
Place the
Boneless, Skinless Chicken Breasts (2)
on a baking sheet and brush with
Salt (2 g)
dissolved in
Water (22 mL)
, place the
Butternut Squash (1/2)
around the chicken, drizzle the butternut with a little
Olive Oil (1 dash)
and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 3
Bake for 15 minutes.
Step 4
TO MAKE THE DRESSING: In a small bowl, stir together
Olive Oil (90 mL)
,
Balsamic Vinegar (15 mL)
, juice from
Lemon (1)
,
Sesame Seeds (6 g)
,
Paprika (2 g)
,
Honey (15 g)
until well combined. Use some of the dressing to brush the chicken half way through cooking. Pour the rest of the dressing into a small jar to serve alongside the salad.
Step 5
Take the chicken out of the oven and brush with some of the dressing on both sides, bake for a further 15 minutes or until the chicken is cooked through and golden. The butternut should be tender now as well.
Step 6
Remove from the oven and allow to cool. Pile
Pearl Barley (200 g)
into a salad bowl. Slice or cube the chicken breasts and gently fold the chicken and butternut into the barley. Top with
Feta Cheese (75 g)
,
Fresh Parsley (to taste)
and
Fresh Dill (to taste)
.
