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Harvest chicken and barley bowls with carrots and kale. AI-generated recipe illustration.

Harvest Chicken and Barley Bowls

Chicken and barley bowls with carrots, kale and lemon for a vegetable-rich fall dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 3/4 cup pearl barley rinsed
  • 3 cups low-sodium chicken broth
  • 1 lb chicken breast in thin cutlets or bite-size pieces
  • 1 tbsp olive oil
  • 2 cups diced carrots
  • 2 cups chopped kale
  • 1 tbsp lemon juice
  • 1/2 tsp dried rosemary
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • 2 tbsp dried cranberries optional

Method
 

  1. Simmer barley in broth, covered, for about 30–40 minutes, until tender
  2. Drain excess liquid if needed.
  3. Meanwhile heat oil in a skillet. Add chicken, carrots and rosemary and cook for 12–15 minutes, stirring, until carrots soften and chicken reaches 165°F (74°C).
  4. Stir kale into the chicken mixture and cook for 2–3 minutes.
  5. Slice any cutlets after cooking. Divide barley among bowls and add the chicken mixture and optional cranberries. Finish with lemon, salt and pepper.

Notes

Pearl barley contains gluten. Brown rice is an alternative, but follow its own package liquid ratio and cooking time. Recipe development draft; kitchen testing is pending. Images are AI-generated illustrations.