For Lemon Chicken, first preheat the oven to 80 °C convection.
Salt and pepper the chicken breast fillets and place them on a plate. Brush with the lemon olive oil and cover with cling film. Cook in the preheated oven for 45 minutes.
Let the chicken breast cool, then cut into small cubes. Place in a bowl with the pearl barley.
For the dressing, whisk together mayonnaise, salt, lemon zest, lime juice, teriyaki sauce and vinegar. Pour over salad and mix in thoroughly.
Place Lemon Chicken in a fresh-keeping box or sealable jar and store in a cool place.
Preparation Tip:
Lemon Chicken is not only great for picnics, but also great as an office meal!
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