Place pearl barley in a saucepan and pour over boiling water from the kettle. Simmer for 15 minutes or until tender. Drain and rinse.
2. Heat a large frypan with oil (use the oil from the sun-dried tomatoes) over medium-high heat. Add chicken and thyme sprigs, cook for 2-3 minutes on each side until browned. Season with salt and pepper.
3. Chop sun-dried tomatoes (see notes) and add to pan with sour cream, 1 tub water (200ml) and crumbled stock cube. Stir to combine well. Slice courgettes, trim and cut asparagus into thirds (see product spotlight). Add to pan and simmer for 5 minutes.
4. Trim and quarter lettuce lengthways. Arrange on a serving platter and drizzle with olive oil and vinegar.
5. Serve creamy chicken over pearl barley with a side of lettuce.
Use a pair of scissors to help chop the sun-dried tomatoes straight in the jar - quick and mess free!
Serve asparagus on the side if preferred.
Sliced chicken breast fillet 600g
Thyme 1/2 packet
Sun-dried tomatoes 1 jar
Sour cream 1 tub (200g)
Asparagus 1 bunch
Baby cos lettuce 1
From your pantry:
olive oil, salt, pepper, chicken stock cube, vinegar (balsamic, or other)