Ingredients
- 1 litre low-salt chicken stock
- 1 large onion, finely chopped
- 1 large carrot, diced
- 50g pearl barley (uncooked)
- 1 tbsp fresh rosemary, chopped
- 1 bay leaf
- 450g skinless chicken breast fillets
- 2 tbsp fresh flat-leaf parsley, chopped
- Juice of ½ lemon
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