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italian

Saffron Chicken with Barley and Green Beans

This simmered dish pairs boneless skinless chicken thighs with pearled barley, green beans, trimmed and saffron threads. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

44 g Protein
66 g Carbohydrates
22 g Fat
17 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 160g boneless skinless chicken thighs 194 kcal
  • 70g pearled barley (dry) 248 kcal
  • 140g green beans, trimmed 43 kcal
  • 14g olive oil 124 kcal
  • 8g garlic, minced 12 kcal
  • 15g lemon juice 5 kcal
  • 0g saffron threads 0 kcal
  • 8g fresh parsley, chopped 3 kcal
  • 1g black pepper 1 kcal

Cooking instructions

  1. pearled barley (dry)
    Bring 420 ml water to a boil in a small pot. Add barley and a pinch of salt; simmer until tender, 25-30 minutes, then drain if needed.
  2. boneless skinless chicken thighsgarlicsaffron threadsblack pepper
    Meanwhile, dissolve saffron in 1 tablespoon warm water. Toss chicken thighs with saffron water, half the minced garlic, and black pepper.
  3. boneless skinless chicken thighsolive oil
    Heat olive oil in a skillet over medium-high. Sear chicken 4-5 minutes per side until browned and cooked through (165 F / 74 C). Transfer to a plate to rest.
  4. green beansgarliclemon juice
    In the same skillet, add remaining garlic and green beans. Saute 3-4 minutes, then add lemon juice and 2 tablespoons water; cover and steam 2 minutes until crisp-tender.
  5. boneless skinless chicken thighspearled barley (dry)green beanslemon juicefresh parsley
    Toss cooked barley with the skillet juices and half the parsley. Slice chicken and serve over barley with green beans. Top with remaining parsley.

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