Chicken Breast with Pesto and Cherry Tomatoes with Mozzarella Cheese

1. Preheat the oven to 425°F. Bring a pot of water to a boil. Pour in the barley and cook for 20-23 minutes over medium-high heat until tender. Drain and set aside.

2. Slice the olives. Chop the basil. On a separate board, cut the chicken breasts in half, lengthwise.

3. In an oven-safe pan over medium-high heat, add a drizzle of olive oil. Season the chicken with salt and pepper. Grill the chicken 2-3 minutes on each side. Remove and set aside.

4. In the same pan, add the cherry tomatoes and cook for 2-3 minutes. Lightly mash with the back of a wooden spoon and add the basil. Return the chicken breasts to the pan, spread the pesto on the chicken breasts and add the cheese. Cook in the oven for 6-7 minutes.

5. In a bowl, mix the barley with the olives with a drizzle of olive oil. Season with salt and pepper and mix well.

6. Serve the chicken with the tomatoes and barley. You can also let the children help themselves to their fill to develop their autonomy. Bon appétit!