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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 3/4 c. Carrot, diced
- 2 Tbsp. Fresh basil, minced
- 3/4 c. Celery, minced
- 3/4 c. Green onion, minced
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 lb Skinless boneless chicken breasts
- 1/2 lb Skinless boneless chicken thighs
- 1 3/4 c. Pearl barley, about 12 ounces
- 5 c. Chicken broth
- 1/3 c. Parsley, minced
- 1/4 c. Fresh Parmesan cheese, grated
Direcciones
- Cut chicken meat in 1/4-inch strips.
- Heat oil in a Dutch oven over medium-high heat. Add in carrot and basil; saute/fry 1 minute. Add in celery, green onion and onion; saute/fry 1 minute. Add in salt, pepper, and chicken; saute/fry 5 min. Add in barley; saute/fry 1 minute.
- Add in broth; bring to a boil. Cover, reduce heat, and simmer 40 min.
- Remove from heat. Stir in parsley and cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 374g | |
| Recipe makes 6 servings | |
| Calories 350 | |
| Calories from Fat 52 | 15% |
| Total Fat 5.88g | 7% |
| Saturated Fat 1.63g | 7% |
| Trans Fat 0.04g | |
| Cholesterol 50mg | 17% |
| Sodium 647mg | 27% |
| Potassium 630mg | 18% |
| Total Carbs 49.15g | 13% |
| Dietary Fiber 10.9g | 36% |
| Sugars 1.69g | 1% |
| Protein 25.49g | 41% |
