Barley Bowl with Chicken, Brussels Sprouts and Carrots
This is a favorite low-salicylate dinner for myself and guests. Basic grilled chicken with sea salt along with roasted brussels sprouts, carrots, shallots and barley grains.
RECIPE
- Barley Grains (Hulled – Organic) – (soaked overnight)
- Organic Chicken Breast Cutlet – split lengthwise (butterfly and halve the chicken breast)
- Brussel Sprouts – trimmed and tough exterior leaves removed
- Shallots – thinly sliced
- Garlic – thinly diced
- Butter Unsalted – (Kerrygold unsalted brand)
- Sea Salt
Steps – Barley
Start barley 1 – 1.5 hours ahead of time. I normally use a half cup of barley and soak overnight. Start boiling 2 cups of water in small pot and once it reaches a boil, add soaked barley and reduce to simmer for one hour (cook for 1.5 hours if not soaked overnight).
Steps – Grill or Sautéed ingredients
Heat a cast iron grill pan or saute pan over medium-high heat. After the pan is hot enough, add a small pad of butter (and canola oil if needed) to the grill and add the chicken breast cutlet with sprinkle of sea salt. Grill chicken on both sides until crispy and well done. Add more butter in spots on the grill for the brussel sprouts, carrots and shallots / garlic. Combine in large bistro bowl and add graded parmesan or aged cheddar.
