2 servings · 30 minutes
• 70 g/2½ oz pearl spelt • Chicken or vegetable stock • 2 chicken breasts • 4 tsp olive oil • Salt • Black pepper, freshly ground • 2 cloves of garlic, finely chopped • 100 g/3½ oz parsley, finely chopped • 100 g/3½ oz chives, finely chopped • 1 shallot, sliced • 1 lemon, juice • 200 g/7 oz peas • 200 g/7 oz spinach 1. Boil the pearl spelt in stock instead of water, according to the instructions on the packet.
2. Rub the chicken breasts with 2 tsp oil, salt and pepper, and bake in the oven at 200°C/390°F/Gas Mark 6 for 20 minutes, until the meat is cooked through.
3. Stir in 2 tsp oil, garlic, parsley, chives, onion, lemon juice,…