Ingredients

2 x 4oz servings of boneless chicken (sliced into strips)

olive oil

1 onion , halved and sliced

1 garlic clove (chopped)

15g porcini mushrooms (soaked in a small bowl of boiling water)

100g pearled barley

350ml chicken stock

a small bunch parsley (chopped)

Preparation

  1. Fry the chicken in 1 tbsp olive oil until browned, then add the onion and garlic and cook for a few minutes until softened. Add the porcini, soaking water, spelt and stock. Simmer for 20-25 minutes until the spelt is cooked but still nutty. Alternatively, skip the frying and put all ingredients in a slow cooker; leave on low heat from morning to dinner time.

  2. Stir in the parsley, season and serve.

360 kcalories, protein 28.7g, carbohydrate 40.2g, fat 10.5 g, saturated fat 1.9g, fibre 4.4g, salt 1.62g