Roasted Broccoli and Chicken Bake
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
While it's easy to buy precut broccoli florets, we like to cut them from the heads (about 2 in this case) and save the stems for another meal.
Ingredients
1 c. pearl barley
3 c. lower-sodium chicken broth
2 tbsp. olive oil
1 lb. skinless, boneless chicken breast halves
salt
Pepper
1 large carrot
1 small onion
2 tsp. fresh thyme leaves
2 clove garlic
8 oz. mushrooms
1/4 c. water
6 c. broccoli florets
Instructions
Preheat oven to 400 degrees F.
In large microwave-safe bowl, stir together barley and broth. Cover with vented plastic wrap; microwave on high 20 to 25 minutes or until most of liquid is absorbed, stirring once.
Meanwhile, in 12-inch skillet, heat 1 tablespoon oil on medium-high. Add chicken; sprinkle with 1/4 teaspoon each salt and pepper. Cook 4 minutes or until golden, stirring once. With slotted spoon, transfer chicken to bowl.
To skillet, add carrot, onion, and thyme; cook 3 minutes, stirring. Add garlic; cook 30 seconds, stirring, then add mushrooms and water, scraping up browned bits. Cook 2 minutes; remove from heat. Stir in chicken and barley; transfer to shallow 3-quart baking dish.
Toss broccoli with 1/8 teaspoon salt and remaining oil; arrange on top of barley mixture. Bake 20 to 25 minutes or until broccoli is tender.
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