|2 servings||calories per servings 590||protein serving 32 g||carbs per serving 65 g||total fat per serving 23 g|
Winner winner, herbed chicken dinner! Freshly chopped oregano and parsley give our favorite lean protein an herbaceous zing, while bouncy pearl barley and spicy greens, rich in both fiber and antioxidants, stand strong on the plate. Its proof that even humble whole grains and raw veggies have a place in the superfood trend. Add a dash of chopped pecans, and you’re in for a real treat (with hardly any fuss, too – the meal comes together in only 30 minutes!).
|Nutrition Facts||/ Per Serving|
|Total Fat||23 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Total Carbohydrates||65 g|
|Dietary Fiber||10 g|
• Place a small saucepan with a lid over high heat. Add barley, 1 3/4 cups water and 1/4 teaspoon PeachDish Salt.
• When liquid boils, reduce heat, and cover pan. Simmer until barley is tender but not mushy, about 15 minutes.
• Drain off any excess liquid. Leave off heat, covered to keep warm.
MISE EN PLACE
• Pick and chop parsley and oregano leaves.
• Peel and mince shallot.
• Zest and juice lemon.
• Discard any tough greens stems. Cut or tear leaves into bite-size pieces.
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
• Place a skillet over medium-high heat. Add pecans. Cook, stirring, until pecans are toasted and fragrant, 2-3 minutes.
• Transfer pecans to a bowl.
• Add 1 teaspoon olive oil to skillet. 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 bowl.
• Sprinkle with herbs. Cover to keep warm.
In a large bowl, whisk together shallot, lemon zest, lemon juice and 2 teaspoons olive oil.
• Toss barley in dressing.
• Fold in greens and pecans. Taste and adjust seasoning as desired with PeachDish Salt.
• Thinly slice chicken against the grain. Add resting juices and herbs to barley.
• Divide barley mixture between 2 plates.
• Top with chicken. Drizzle with a total 1 teaspoon olive oil, and 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...