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Ingredientes
- 1 c. Minced onion
- 3/4 c. Minced carrots
- 3/4 c. Water
- 1/2 c. Pearl barley
- 1 1/2 tsp Instant chicken bouillon granules
- 1/2 tsp Poultry seasoning
- 1 x Clove garlic, chopped
- 4 x Chicken thighs, skinned, (1-1/2 lbs. total)
- 3 Tbsp. Fresh snipped parsley
Direcciones
- **Quick & easy**
- In a medium saucepan combine onion, carrots, water, barley, bouillon granules, poultry seasons, and garlic. Heat mix to boiling.
- Pour warm mix into a 1-1/2 qt casserold. Arrange chicken thighs on top of mix.
- Bake, covered, in a 350 deg. oven for 1 hour or possibly till barley and chicken are tender. Sprinkle with parsley.
- Makes 4 servings.
- **Note-I use chicken breast instead
- 20 g proteim
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 709g | |
| Calories 836 | |
| Calories from Fat 262 | 31% |
| Total Fat 29.18g | 36% |
| Saturated Fat 8.29g | 33% |
| Trans Fat 0.4g | |
| Cholesterol 151mg | 50% |
| Sodium 248mg | 10% |
| Potassium 1192mg | 34% |
| Total Carbs 101.42g | 27% |
| Dietary Fiber 20.9g | 70% |
| Sugars 11.12g | 7% |
| Protein 44.11g | 71% |
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