Rich, velvety balsamic vinegar flavors this comforting meal of chicken thighs, pearled barley and Swiss chard. All you need is one big pot plus some fresh, quality ingredients. Boneless and skinless chicken thighs make the dish much lower in fat and hassle-free to eat. Barley, tomatoes and dark, leafy greens round out dinner with just about all the vitamins, minerals and fiber you need. Plus, the protein count is off the charts!
Balsamic Chicken with Barley and Chard Recipe
Prep time: 30 minutes
Cook time: 1 hour
Per 2 thighs and 1/2 cup of sides:
- 373 calories
- 15 g fat (3 g sat. fat)
- 597 mg sodium
- 29 g carbs
- 6 g fiber
- 5 g sugar
- 40 g protein
32 ounces boneless skinless chicken thighs
1/2 teaspoon salt
2 teaspoons fresh thyme leaves
2 tablespoons olive oil
1 yellow onion, thinly sliced
8 ounces button mushrooms, sliced
6 garlic cloves, minced
3 tablespoons balsamic vinegar
1 (28-ounce) can diced tomatoes
3/4 cup pearled barley
3 cups Swiss chard, chopped
- Preheat oven to 350° F.
- Season chicken with salt and thyme.
- Heat a Dutch oven or large oven-safe pot over medium-high heat. Add oil and swirl to coat the bottom. Add onion, mushrooms and garlic and cook until browned, about 5 minutes. Add vinegar and stir for a minute. Add tomatoes, including juices, and barley; bring to a simmer.
- Place the chicken thighs in the pot and add enough water to just cover the chicken (1- 2 cups). Return to a simmer then transfer to the oven for 20 minutes.
- Remove pot from the oven and fold in the chard. Cover the pot and return to the oven for 15 minutes.