Chicken alla checca with barley

Ingredients

For 1 serving

• Chicken breast140 g
• Tomatoes200 g
• Basilto taste
• Garlic1 clove
• Pearl barley60 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: June – September

Method

1. Bring a pan of water to the boil, salt it, rinse the pearl barley and cook it for 30 minutes, until tender but still al dente; drain and spread it on a plate to cool slightly.
2. Meanwhile make the checca: wash the tomatoes, cut them into roughly 1 cm dice, removing some of the seeds, crush the garlic clove and tear the basil. Dress with the oil and a pinch of salt and leave for 15 minutes, until the tomatoes release their juices.
3. Heat a griddle pan over medium-high heat, salt the chicken breast and grill it for 5 minutes per side, until golden and white inside; let it rest for 2 minutes and cut it into small cubes.
4. Remove the garlic from the checca, combine the barley, chicken and tomatoes with their juices, add a grind of pepper and serve warm.