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🍽️ Chicken Breast in Parchment Packet with Beetroot Pearl Barley Risotto

785 kcal · 45 min · 4 servings

Ingredients

• 500 g chicken breast
• 1 tbsp honey
• 2 tbsp lemon juice
• 1 clove garlic
• 100 ml olive oil
• 1 splash white wine
• 1 lemon (juice and zest)
• 1 tsp paprika powder, sweet
• sea salt and pepper (black)
• 3 sprigs thyme (stripped)
• 300 g pearl barley (medium-fine)
• 4 tbsp olive oil
• 60 g butter
• 1 clove garlic (finely diced)
• 150 g beetroot (finely diced)
• 50 ml white wine
• 800 ml vegetable broth
• 50 g parmesan, freshly grated
• salt and pepper
• 2 shallots (finely diced)

Instructions

1. 1. Put all marinade ingredients except the fresh herbs into a bowl.
2. 2. Blend the ingredients with a hand blender until smooth.
3. 3. Gently fold the chopped herbs into the marinade.
4. 4. Brush the chicken breast generously with the marinade on all sides.
5. 5. Place the meat in the refrigerator and let it marinate for at least 1 hour.
6. 6. Take the meat out and wrap it tightly in a sheet of baking paper.
7. 7. Preheat the oven to 180 °C.
8. 8. Place the paper packet on a baking tray and put it in the oven.
9. 9. Bake the chicken for approx. 15 minutes until cooked through.
10. 10. Put the vegetable broth in a pot and bring it to a boil.
11. 11. Keep the hot broth ready by removing the pot from the heat or setting the heat to very low.
12. 12. Heat the olive oil and 30 grams of butter in a large pot.
13. 13. Add the finely diced shallots, garlic, and pearl barley to the pot.
14. 14. Sauté the ingredients for approx. 3 minutes until translucent but not colored.
15. 15. Add the grated or diced beetroot and a splash of lemon juice.
16. 16. Continue to sauté everything for approx. 2 minutes.
17. 17. Deglaze the mixture with white wine.
18. 18. Let the alcohol cook off briefly until the liquid has almost evaporated.
19. 19. Pour in a splash of the hot broth.
20. 20. Reduce the stove temperature to a low setting.
21. 21. Stir the risotto regularly.
22. 22. Add more hot broth gradually as it is absorbed.
23. 23. Let the risotto simmer for approx. 20 minutes.
24. 24. Check if the pearl barley is al dente (firm to the bite) and the mixture looks creamy.
25. 25. Remove the pot from the heat.
26. 26. Stir in the grated Parmesan and the remaining cold butter.
27. 27. Serve the chicken packet directly at the table and open it carefully.

Nutrition per serving

• kcal: 785
• Protein: 42 g · Fett/Fat: 38 g · Carbs: 68 g