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Chicken, Barley and Butternut Squash Skillet
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

An easy, one skillet meal designed to be easy to make and satisfying using a variety of seasonal whole foods.

Course: Dinner, Lunch, Main Course
Cuisine: American, Easy, Healthy
Keyword: chicken recipes, easy dinner recipes, healthy dinner recipes, One Pan Meals, one skillet meals, whole foods recipes
Servings: 4 people
Calories: 400 kcal
Ingredients
  • 2 tablespoons avocado oil
  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1/2 tsp. black pepper
  • 1/4 tsp kosher salt
  • 1 cup yellow onion chopped
  • 6 garlic cloves finely chopped
  • 1 1/2 teaspoon ground cumin
  • 2 cups precut butternut squash
  • 1 1/2 cups uncooked pearled barley
  • 2 cups unsalted chicken broth
  • 1 15- oz. can no-salt-added diced tomatoes drained
  • 1 15- oz. can no-salt-added chickpeas
  • 1/2 cup chopped toasted unsalted almonds
  • 1/4 cup chopped fresh cilantro optional
Instructions

  1. Heat 1 tablespoon of the oil in a large, high-sided skillet over high. Season chicken with pepper and salt. Cook in hot oil until well browned on 1 side, 5-6 minutes. Remove from skillet and let them sit on a platter.

  2. Reduce heat to medium-high. Add remaining 1 tablespoon oil to skillet. Add onion and garlic- cook, stirring often, until softened, 3 to 4 minutes. 

    Add cumin- cook, stirring often, 30 seconds. 

    Add squash and barley- cook, stirring occasionally, until barley is lightly toasted, 2 to 3 minutes. 

    Add stock, tomatoes, chickpeas, and remaining ¾ teaspoon salt; bring to a boil. Cover and simmer until barley and squash are tender, about 20 minutes. Return chicken to skillet and cook about 5-6 more minutes at a medium heat.

  3. Sprinkle with almonds and, if desired, cilantro.
Nutrition Facts
Chicken, Barley and Butternut Squash Skillet
Amount Per Serving
Calories 400
* Percent Daily Values are based on a 2000 calorie diet.