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Roasted chicken with barley pilaf and sautéed spinach

average rating is 3 out of 5, based on 150 votes

Divide the roasted chicken, barley pilaf, and sautéed spinach equally among four plates. Serve with a side of lemon wedges for added flavor. Enjoy this nutritious and balanced meal that supports blood sugar management and weight loss

Serves

Prep Time

15 Minutes

Total Time

60 Minutes

Calories

420 Protein

32 Fat

12 Carbs

44 -

Ingredients

4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
1 cup pearl barley, rinsed
2 cups low-sodium chicken broth
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1/4 cup chopped parsley
Salt and pepper to taste
8 cups fresh spinach leaves
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper to taste

Directions

Preheat the oven to 400°F (200°C).
In a small bowl, mix together olive oil, garlic powder, paprika, salt, and pepper. Rub the mixture over the chicken breasts.
Place the chicken breasts on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
While the chicken is roasting, prepare the barley pilaf. In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes.
Add the rinsed barley to the saucepan and toast for 2 minutes, stirring constantly.
Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 30-35 minutes, or until the barley is tender and the liquid is absorbed.
Fluff the barley pilaf with a fork and stir in chopped parsley. Season with salt and pepper to taste.
For the sautéed spinach, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute.
Add the spinach leaves to the skillet and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
Serve the roasted chicken with barley pilaf and sautéed spinach.