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Pearl barley “tabbouleh” with green chilli, lime and celery vinaigrette

30 minutes

Wholesome quick chicken broth with poached chicken

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

2 litres Woolworths organic chicken stock
1x8 cm piece ginger, thinly sliced (optional)
4 garlic cloves, thinly sliced
4 free-range skinless chicken fillets
150 g shimeji mushrooms
140 g mangetout
120 g sugar snap peas
6 baby marrows, sliced
3 spring onions, thinly sliced
Microgreens, to garnish
2 green apples, finely diced
½ lemon, juiced
2 green chillies, sliced

Method

Bring the chicken stock, ginger and garlic to a simmer. Turn off the heat and add the chicken. Poach for 10 minutes, then remove from the liquid.
Return the broth to the heat to warm through. Divide the mushrooms, mangetout, sugar snaps, baby marrows, sliced chicken and spring onion between 6 bowls.
Pour the broth over each bowl. Toss the apples with the lemon juice and chillies and spoon over the broth.

Cook's note: Need a midweek system reboot? This virtuous soup is better than a Vinyasa Flow session, in our opinion. Plus, using Woolies'organic chicken stock means it'll take less time than schlepping to the studio.

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Pearl barley “tabbouleh” with green chilli, lime and celery vinaigrette

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Wholesome quick chicken broth with poached chicken

Wholesome quick chicken broth with poached chicken

Ingredients

Method