A perfect combination of warmth and ingredients for a quick 'Pick-me-up'
High in protein and low in cholesterol-raising saturated fat, succulent chicken is a good meat to eat regularly. It contains all the essential amino acids, including tryptophan, which boosts levels of serotonin in the body, helping to combat emotional fatigue.
A useful source of fibre, mushrooms contain energy-releasing B vitamins and minerals, too. They are rich in selenium, an important antioxidant that may help to prevent heart disease and cancer, as well as being high in folate for healthy blood and circulation.
Preparation 10 minutes
Cooking 43 minutesServes 4
What you need
- 30 g (2 tbsp) olive oil or canola oil
- 1 large chopped onion
- 2 sliced celery stalks2
- sliced carrots150 g (2/3 c) mushrooms
- 2 crushed cloves garlic
- 300 g (3/4 lb) boneless, skinless chicken breasts
- 75 g (1/3 c) pearl barley
- 1 L (4 c) hot chicken stock
- 20 g (4 tsp) sliced almonds
- 20 g (4 tsp) chopped fresh parsley
Getting started
1. Heat olive oil or canola oil in a large pot over a medium-low heat. Add chopped onion, sliced celery stalks and sliced carrots. Cook for 10 minutes, stirring occasionally.
2. Slice mushrooms and add them to the pot with crushed cloves garlic, then stir-fry for one minute.
3. Cut chicken breasts into one centimetre (1/2 inch) strips and add them to the pot with pearl barley.
4. Pour in hot chicken stock, cover and bring to a boil.
5. Reduce the heat to low and simmer for 30 minutes, or until the barley is tender.
