450g chicken, chopped
2 T white wine vinegar
2 t oregano
2 T olive oil
1 large onion, chopped
4 cloves garlic
1 ½ C pearl barley
5 ½ C chicken stock
120g green beans
1 C frozen peas
¼ C chopped parsley
1/3 C grated Parmesan

Marinade chicken in vinegar and oregano 5-10 mins.  Cook chicken 1 T oil 3-4 mins until brown, set aside.  Heat remaining oil and satue onion, garlic then add barley, stock.  Bring to boil then reduce heat and simmer uncovered for 30 mins, stirring occasionally.  Stir in chicken and simmer further 10 mins.  Add beans and cook 3 mins, then stir in peas, parsley, cheese and cook 1-2 mins.