|2 servings||calories per servings 670||protein serving 34 g||carbs per serving 72 g||total fat per serving 28 g|
With a wonderful blend of textures and flavors, this dish really offers something for everyone: comforting chicken and gravy, tender, colorful vegetables and a base of bouncy barley. If you are hesitant to make your own gravy, this fast and easy preparation may help you overcome your fear.
|Nutrition Facts||/ Per Serving|
|Total Fat||28 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Total Carbohydrates||72 g|
|Dietary Fiber||12 g|
• Place a small saucepan with a lid over high heat. Add barley, bouillon and 1 3/4 cups water.
• When liquid boils, reduce heat, and cover pan. Simmer until barley is tender but not mushy, about 15 minutes.
• Drain off any excess liquid. Stir in 1 pat butter. Leave off heat, covered to keep warm.
MISE EN PLACE
• Peel and mince garlic.
• Trim beans. Cut into 2-inch pieces.
• Halve tomatoes.
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
• Place a sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 3-4 minutes.
• Flip, and cook until opaque throughout, 2-3 minutes.
• Transfer chicken to a plate.
• Add 1 teaspoon cooking oil to pan. When oil is hot, add beans. Cook, stirring occasionally, until beans begin to darken, about 2 minutes.
• Stir in garlic.
• Add remaining 1 pat butter. When butter melts, stir in flour.
• Add tomato, liquid aminos and 1/2 cup water. Cook, stirring, until mixture boils.
• Reduce heat. Simmer until beans are tender, 4-5 minutes.
Stir in pecans. Taste and adjust seasoning as desired with PeachDish Salt.
• Slice chicken against the grain.
• Divide barley between 2 plates.
• Top with vegetables, gravy and chicken. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...