Roasted Chicken, Barley & Greens Bowl

Ingredients

• 4 boneless, skinless chicken breasts (about 170g/6oz raw each)
• 2 cups (314g) pearled barley, cooked
• 4 cups (268g) chopped kale
• 3 tbsp (40.5g) olive oil, divided
• 2 cloves (6g) garlic, minced
• 2 tbsp (30g) fresh lemon juice
• ½ tsp (3g) salt, divided
• ½ tsp (1.2g) black pepper, divided

Instructions

1. 1Preheat the oven to 400°F (200°C).
2. 2Pat the chicken breasts dry and season with half the salt and pepper. Roast for 25–30 minutes, until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice.
3. 3While the chicken roasts, cook the barley according to package directions until tender.
4. 4Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the garlic and cook for about 30 seconds until fragrant, then add the kale and the remaining salt and pepper. Cook, stirring, for 3–4 minutes, until wilted.
5. 5Divide the cooked barley among 4 bowls. Top with the sautéed kale and sliced chicken.
6. 6Drizzle with the remaining olive oil and the lemon juice, and serve warm.

Nutrition (per serving)

Calories

412

Protein

41g

Carbohydrates

26g

Fiber

6g

Sugars

1g

Fat

16g

Saturated fat

3g

Sodium

418mg

Nutrition values are calculated from USDA FoodData Central data and are estimates based on listed ingredients. Actual values may vary depending on specific brands, preparation methods, and ingredient substitutions.