Preparation Time: 30 minutes
Cook Time: 1 hour
Serves: 6 servings
What's Needed?
32 oz. chicken thighs, boneless & skinless
2 tsps thyme leaves, fresh
1/2 tsp salt
1 (sliced thinly) yellow onion
2 tbsps olive oil
6 minced cloves garlic
8 oz. sliced button mushrooms
1 (28oz) can tomatoes, diced
3 tbsps balsamic vinegar
3 cups chopped Swiss chard
3/4 cup pearled barley
Directions
1. Heat up oven to 350ºF
2. Sprinkle thyme and salt over chicken thighs.
3. Add oil into a Dutch oven over med-high heat.
4. Add garlic, mushrooms and onions into the pot.
5. Cook garlic mixture for 5 minutes approximately, until browned.
6. Stir in vinegar into the pot and cook for 1 minute, stirring continuously.
7. Add barley, tomatoes and tomato juices into the pot.
8. Bring tomato/vinegar mix to a simmer.
9. Add chicken and sufficient water into the pot.
TIP: 1 to 2 cups of water approximately to rise slightly above the chicken in the pot.
10. Bring chicken mixture back to simmering.
11. Place in the oven for 20 minutes.
12. Take pot off the oven.
13. Add chard into the pot mixture by folding in.
14. Secure the pot's lid and cook for 15 minutes more.
15. Remove from the oven and let cool before sharing into 6 meal prep containers.
16. Cover and refrigerate for up to 4 days.