- Start preparation by slicing the green onions in a thin manner.
- Then preheat oven to hot.
- Cook barley in a saucepan with water and stock, for 50 minutes.
- Meanwhile, roast tomatoes in hot oven on for about 20 minutes.
- Cook chicken on a grill plate until both sides are brown and cooked.
- Stir tomatoes, pepper, basil and onion gently into barley.
- Serve chicken, with a small serving of mustard.