Balsamic Chicken with Baby Spinach and Barley

Ingredients

• Barley

  Pearled, raw

  1 cup or 200g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  4 clove or 12g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 half breast (fillet) or 472g

• Spinach

  Raw

  7 ½ cup or 225g

• Balsamic vinegar

  ⅛ cup or 32g

• Chicken broth

  Soup, canned, less/reduced sodium

  ⅓ cup or 80g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 cup or 240g

Directions

1. Prepare barley as per package directions; set aside.
2. Heat a large sauté pan over medium-high heat. Add the olive oil and heat. Add the garlic and cook for 1 minute. Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside. To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside. Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes.
3. Place the barley in a serving bowl. Top with the spinach, chicken, and balsamic-tomato sauce. Enjoy!
4. Recipe inspired by: http://www.handletheheat.com/balsamic-chicken-with-baby-spinach-and/

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