Our website & mobile site is facing high activity and would you face any issues in ordering from start to checkout, please call us on 9699933330 and we will take your order. OR you can use the interim back-up website link - https://freshpick.myeasystore.in/ OR Download the app. Thank you for your cooperation. Regards, Freshpick team.
For The Salad Dressing Lemon Juice 2 tbsp Olive Oil 1 tbsp Pepper 1/2 tsp Salt 1/2 tsp Honey 1/2 tsp
In a bowl, whisk together all the ingredients for the marinade and dunk the chicken in. Let it sit in the marinade for at least half an hour (the longer the better). In the meantime, boil the pearly barley with 1 tsp of salt, till it's cooked through yet firm to bite. Drain out any excess water and leave it aside to cool.
Heat oil in a grill pan till smoking hot. If you don’t have a grill pan, you can use any regular non stick pan. Remove the chicken from the marinade and place it top side down on the pan. Reduce the flame to medium high and flip the breast after 2-3 minutes on the first side. Cover and cook for a few more minutes on the second side to ensure that it cooks through. The best way to know this is to insert a skewer into the breast. If none or very little water comes out, then the breast is cooked through.
Remove onto the chopping board and let it rest for a few minutes. In the meantime, whisk together the ingredients for the vinaigrette. Combine the barley, pomegranate, cucumber and olives. Pour in the dressing and give it a good mix.
Transfer onto a serving plate and finish with a garnish of chopped almonds and parsley.
Cut the chicken into diagonal slices and serve, along with the salad.