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Grilled Chicken Breast with Dijon Mustard and Tear-drop Tomatoes Recipe

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Grilled Chicken Breast with Dijon Mustard and Tear-drop Tomatoes Recipe

Prep Time: Cook Time:

Ingredients

  • Barley, pearled, raw | 1.00 cup
  • Drinking tap water | 2.00 cup 8 fl oz
  • Home prepared, chicken stock | 2.00 cup
  • Tomatoes, red, raw | 9.00 oz cherry tomatoes
  • Tomatoes, yellow, raw | 0.33 lb
  • Spices, pepper, black | 0.50 tsp, ground
  • Fresh basil | 0.50 cup chopped
  • green onions tops | 2.00 stalk
  • Mustard, prepared, yellow | 1.00 tbsp
Nutrition Facts (Per Serving)

Calories per serving: 241.81 mg

Fat per serving: 2.46 g

Saturated fat per serving: 0.56 g

Protein per serving: 9.25 g

Sodium per serving: 236.27 mg

Cholesterol per serving: 3.60 g

Instructions

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

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