Herb-Roasted Chicken with Pearl Barley Pilaf

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chicken with Pearl Barley Pilaf

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Pearl Barley Pilaf

Enjoy a comforting plate featuring juicy herb-roasted chicken paired with a hearty pearl barley pilaf, accented by aromatic vegetables and fresh herbs. This dish delivers a well-balanced mix of protein and fiber, perfect for a nourishing dinner that delights the senses with its rustic charm.

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NUTRITION

348kcal
Protein
36g
Fat
8.8g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

½ cup cooked Pearl Barley (100g)

1 tsp Olive Oil (4.5g)

1 medium Carrot (61g)

1 stalk Celery (40g)

½ cup Low-Sodium Chicken Broth (120g)

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and a sprinkle of mixed fresh herbs.

  • 3

    Heat the olive oil in a skillet over medium-high heat and sear the chicken on both sides for about 2-3 minutes until lightly browned.

  • 4

    Transfer the seared chicken to a baking sheet and roast in the oven for 15-18 minutes until cooked through.

  • 5

    Meanwhile, in a medium saucepan, add the low-sodium chicken broth, cooked pearl barley, diced carrot, and chopped celery. Bring to a simmer over medium heat.

  • 6

    Allow the pilaf to simmer for 5-7 minutes until the vegetables are tender and the flavors meld together. Stir in additional herbs, salt, and pepper to taste.

  • 7

    Plate the roasted chicken alongside a hearty serving of the barley pilaf. Garnish with a light drizzle of olive oil and fresh herbs if desired.

Herb-Roasted Chicken with Pearl Barley Pilaf

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chicken with Pearl Barley Pilaf

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Pearl Barley Pilaf

Enjoy a comforting plate featuring juicy herb-roasted chicken paired with a hearty pearl barley pilaf, accented by aromatic vegetables and fresh herbs. This dish delivers a well-balanced mix of protein and fiber, perfect for a nourishing dinner that delights the senses with its rustic charm.

NUTRITION

348kcal
Protein
36g
Fat
8.8g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

½ cup cooked Pearl Barley (100g)

1 tsp Olive Oil (4.5g)

1 medium Carrot (61g)

1 stalk Celery (40g)

½ cup Low-Sodium Chicken Broth (120g)

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and a sprinkle of mixed fresh herbs.

  • 3

    Heat the olive oil in a skillet over medium-high heat and sear the chicken on both sides for about 2-3 minutes until lightly browned.

  • 4

    Transfer the seared chicken to a baking sheet and roast in the oven for 15-18 minutes until cooked through.

  • 5

    Meanwhile, in a medium saucepan, add the low-sodium chicken broth, cooked pearl barley, diced carrot, and chopped celery. Bring to a simmer over medium heat.

  • 6

    Allow the pilaf to simmer for 5-7 minutes until the vegetables are tender and the flavors meld together. Stir in additional herbs, salt, and pepper to taste.

  • 7

    Plate the roasted chicken alongside a hearty serving of the barley pilaf. Garnish with a light drizzle of olive oil and fresh herbs if desired.