1- 6 pieces boneless chicken thighs
2- 1.5 cup pearl barley
3 – 1 cup mixed frozen kale & spinach
4 – 1 cup frozen rice cauliflower
5- 1/2 cup shredded carrots
6- 2 minced garlic clove
- Season the chicken with your favorite chicken seasoning.
Put 1 Tbsp cooking oil in a large non stick pan. I did not put more oil since the chicken has some fat in it .
Cover the pan and put it over a large burner on a medium high heat .
Cook 8-10 minuets each side. If the pan get sticky add few Tbsp of water to the pan before turning the chicken and cook it on the other side. When the chicken is done you can put few tablespoons of water in the pan. Scrape the pan with the plastic spatula and pour that liquid mix over chicken or the cooked pearl barley if you like .
- Cook the barley as you would cook brown rice . In a medium cooking pot put 1.5 cup pearl barley with 3 cups of water . Put the pot uncovered over a medium size burner over high heat. After 4-5 minuets when barley comes to a boil , turn the heat to low and cover the pot. Continue to cook until the water evaporates, which may take the most 25-30 minuets.
- Put 2 Tbsp olive oil in a large wok pan . Place the pan over large burner on high heat setting. Put all the vegetables in the same time in the pan . Sauté for 8 minuets. Cover the pan between the mixing of vegetables. Then add the minced garlic. Sauté for another 2 minuets. Mix the barley with the vegetables and add salt according to your taste.