Pearl barley: 40g (3 tbsp, dry), Chicken breast (boneless, skinless): 85g (3 oz), Carrot: 50g (1 small, diced), Celery: 30g (1 stalk, diced), Onion: 50g (1/2 small, diced), Garlic: 3g (1 clove, minced), Chicken broth (low-sodium): 360ml (1.5 cups), Bay leaf: 1 leaf, Thyme (fresh): 2g (1/2 tsp, chopped), Parsley (fresh): 5g (1 tbsp, chopped), Olive oil: 5ml (1 tsp), Lemon juice: 5ml (1 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Heat 5ml olive oil in a pot over medium heat. 2. Add 50g diced onion, 50g diced carrot, and 30g diced celery. Cook until softened, about 5 minutes. 3. Add 3g minced garlic and cook for 30 seconds. 4. Add 360ml chicken broth, 40g pearl barley, 85g chicken breast (whole), 1 bay leaf, 2g chopped thyme, 1g salt, and 1g black pepper. 5. Bring to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes, until barley is tender and chicken is cooked through. 6. Remove chicken and shred with two forks. Return to the pot. 7. Remove bay leaf. 8. Stir in 5ml lemon juice and 5g chopped parsley before serving.
