nordic

Norwegian Brown Cheese Chicken with Creamy Barley and Lingonberry Pan Sauce

This simmered dish pairs chicken thigh, boneless skinless with pearled barley, dry, brown cheese, grated and lingonberry jam. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

48 g Protein

53 g Carbohydrates

26 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

151g chicken thigh, boneless skinless 183 kcal
63g pearled barley, dry 223 kcal
67g skyr (icelandic yogurt) 41 kcal
25g brown cheese, grated 101 kcal
21g lingonberry jam 19 kcal
67g chicken broth, low sodium 4 kcal
8g canola oil 71 kcal
3g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

saltblack pepper
Pat the chicken dry and season with salt and black pepper.
pearled barley
Cook the pearl barley in salted water until tender, 25-30 minutes; drain well and return to the warm pot.
pearled barleyskyr (icelandic yogurt)brown cheese
Stir the skyr and half the grated brown cheese into the hot barley until creamy; cover to keep warm.
canola oil
Heat the oil in a skillet over medium-high heat. Sear the chicken 5-6 minutes per side until cooked through (165F/74C); transfer to a plate to rest.
lingonberry jamchicken broth
Lower heat to medium. Add lingonberry jam and broth to the skillet; scrape up browned bits and simmer 2-3 minutes.
pearled barleybrown cheese
Whisk in remaining brown cheese until melted and glossy. Slice chicken and serve over the creamy barley with the pan sauce spooned on top.