- 1/3 cup pearl barley (60g)
- 1/2 chicken breast (approx. 100g)
- 2 teaspoons of olive oil
- 1/3 can of chickpeas
- 1/4 cucumber (approx. 45g)
- 1/4 tomato (approx. 40g)
- 1/3 avocado (approx. 45g)
- 1/4 onion (approx. 25g)
- 1 teaspoon chopped pine nuts (5g)
- 3 pinches of salt, 2 pinches of pepper, a pinch of sweet paprika, a pinch of garlic
- 1 teaspoon chia seeds (optional)
- 2-3 sprigs of fresh parsley (optional)
Cook the pearl barley in salted water according to the instructions on the package. Drain and set aside. Drain the chickpeas, rinse and dry thoroughly. Mix with a teaspoon of olive oil and spices. Bake at 200°C for about 20-25 minutes, until crispy (shake halfway through). Cut the chicken breast into strips, season with spices and fry in a pan with a teaspoon of olive oil for about 6-8 minutes, until golden and juicy. Slice the cucumber, avocado, and tomato, and thinly slice the onion. Finely chop the pine nuts. When everything is ready, put the pearl barley in a bowl, add the chicken, roasted chickpeas, sliced vegetables and avocado, and chopped pine nuts. Optionally, sprinkle everything with a teaspoon of chia seeds and add 2-3 sprigs of parsley.
