Toasted Barley and Chicken with Mushrooms
Garlic Green Beans
Ingredients
- 1½ cups pearl barley
- 2 lb boneless, skinless chicken thighs
- 2 Tbsp olive oil, divided
- 4 carrots, chopped
- 3 stalks celery, chopped
- 1 cup chopped onion
- 1 (8-oz) pkg whole mushrooms, sliced
- 1½ cups chicken broth
- 2 cups water
- 1 tsp dried thyme
Instructions
- Toast barley in a large deep skillet over medium-high heat, stirring occasionally, until toasted, about 4 minutes. Transfer barley to a large bowl.
- Brown chicken in 1 Tbsp hot oil in same skillet. Remove chicken from skillet; add to barley.
- Cook carrots, celery, onion, and mushrooms in 1 Tbsp hot oil in same skillet over medium-high heat until tender. Return chicken and barley to skillet; stir in broth, water, and thyme.
- Bring to a boil, cover, reduce heat, and simmer 25 to 30 minutes or until barley is tender and chicken is done. Season with salt and pepper to taste.
Side Dish Ingredients
- 1 (12-oz) pkg frozen green beans
- 2 Tbsp butter
- 3 cloves garlic, thinly sliced
Side Dish Instructions
- Cook beans according to package directions.
- Melt butter in a skillet over medium heat; add garlic, and sauté 30 seconds. Add beans; cook 2 minutes, stirring constantly. Season with salt and pepper to taste.
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