Herbed Chicken & Barley Bake

Name: Herbed Chicken & Barley Bake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 1 tablespoon olive oil; 1 yellow onion (large, chopped); 2 carrots (peeled, diced); 2 celery stalks (diced); 2 clove garlic (minced); 1 cup pearl barley (rinsed); 1 can cannellini beans (rinsed, drained); 3 cup chicken broth; 1 teaspoon dried oregano; 0.5 teaspoon dried thyme; 0.5 teaspoon black pepper; 0.5 teaspoon salt; 1 cup frozen peas; 0.25 cup fresh parsley (chopped, for garnish)

A savory one-dish bake featuring tender chicken breast, wholesome barley, and a medley of vegetables, seasoned with classic Mediterranean herbs for a comforting and flavorful meal.

Prep: 20 min
Cook: 45 min
Total: 1 hr 5 min
Servings: 6
Cuisine: Mediterranean
Difficulty: Easy
Cost: $2.40/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber
Low-Fat
Low-Sugar
Low-Saturated-Fat
Low-Calorie

Ingredients

1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
1 tablespoon olive oil
1 yellow onion (large, chopped)
2 carrots (peeled, diced)
2 celery stalks (diced)
2 clove garlic (minced)
1 cup pearl barley (rinsed)
1 can cannellini beans (rinsed, drained)
3 cup chicken broth
1 teaspoon dried oregano
0.5 teaspoon dried thyme
0.5 teaspoon black pepper
0.5 teaspoon salt
1 cup frozen peas
0.25 cup fresh parsley (chopped, for garnish)

Instructions

Preheat oven to 375 degrees F (190 degrees C).
In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat. Add the yellow onion, carrots, and celery; cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the chicken breast pieces to the pot and cook, stirring occasionally, until lightly browned on all sides, about 5 minutes.
Stir in the rinsed pearl barley, cannellini beans, chicken broth, dried oregano, dried thyme, black pepper, and salt. Bring to a simmer.
Cover the pot and transfer to the preheated oven. Bake for 30 minutes. Stir in the frozen peas. Cover again and bake for an additional 10 minutes, or until the barley is tender and most of the liquid has been absorbed.
Remove from oven and let stand for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

This bake makes excellent leftovers. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of broth.

Nutrition (per serving)

Calories: 346
Protein: 33.8 g
Carbohydrates: 38.7 g
Fat: 5.6 g
Fiber: 9.2 g
Sodium: 852 mg
Saturated Fat: 0.8 g
Sugar: 4.7 g
Cholesterol: 80 mg