Place barley in a saucepan and cover with plenty of water. Bring to the boil and simmer for 15 minutes or until tender. Drain and rinse briefly.
2. Cook the chicken & leek
Heat a large frypan with oil over medium-high heat. Add chicken tenderloins and cook until golden on both sides. Slice and add leek.
3. Simmer the sauce
Crush in garlic and add 2-3 tsp tarragon, sour cream, 1 1/2 tub water, 1 tbsp dijon mustard and 1 crumbled stock cube. Stir to combine well, bring to the boil and simmer for 6-8 minutes.
4. Add the vegetables
Halve cherry tomatoes and cut broccoli into small florets, add to pan as you go (see notes).
5. Finish and serve
Season chicken with salt and pepper to taste. Serve over pearl barley.
If you don’t have tarragon you can use dried oregano instead.
Leave the tomatoes fresh if you prefer and broccoli steamed on the side.
No gluten option - pearl barley is replaced with brown rice. Cook according to the recipe instructions.
Pearl barley, 1 tub (300g)
Chicken tenderloins, 600g
Garlic, 2 cloves
Sour cream, 1 tub (200g)
Cherry tomatoes, 1 packet (200g)
From your pantry
Oil (for cooking), salt, pepper, dried tarragon (see notes), dijon mustard, stock cube (of choice)