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Karen Gibson: "I doubled squash ans added thyme. Flexible and ta…" Read More
14Ingredients
90Minutes
890Calories
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Ingredients
US|METRIC
6 SERVINGS
- 8 chicken thighs (bone-in, skin on)
- salt
- ground black pepper
- 1 Tbsp. oil
- 1 onion (chopped)
- 1 1/2 cups butternut squash (peeled and chopped)
- 1 carrot (grated)
- 1 celery stalk (chopped)
- 3 garlic cloves (minced)
- 1 1/4 cups pearled barley
- 2 cups broth (chicken or vegetable)
- 2 Tbsp. honey
- 1 Tbsp. lemon juice
- 1 garlic clove (grated on microplane)
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NutritionView More
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890Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories890Calories from Fat450 |
| % DAILY VALUE |
| Total Fat50g77% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol260mg87% |
| Sodium640mg27% |
| Potassium990mg28% |
| Protein59g |
| Calories from Fat450 |
| % DAILY VALUE |
| Total Carbohydrate47g16% |
| Dietary Fiber8g32% |
| Sugars8g |
| Vitamin A120% |
| Vitamin C30% |
| Calcium8% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Karen Gibson 8 months ago
I doubled squash ans added thyme. Flexible and tasty. I used chicken breasts halves. I’ll shorten first cook time to 50 minutes next time.