Pan-fried chicken with green grains recipe | Sainsbury`s Magazine
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Ingredients
- 1 tbsp extra- virgin olive oil
- 1 small-medium leek, finely chopped
- 1 x 30g pack basil, finely chopped, reserving a few leaves to garnish
- 100g dried pearled spelt or pearled barley, rinsed
- 1 chicken stock pot, dissolved in 1 litre boiling water
- 1 x 240g pack chicken mini fillets
- zest and juice of ½ lemon
- 200g frozen peas
- 1 x 100g pack baby spinach
- 30g Parmesan, finely grated
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