Barley & Chicken Bowls

with pickled red onions, roasted vegetables, and kefir ranch dressing Makes 4 servings (1 cup dressing) Total time: 45 minutes

FOR THE BARLEY, COOK:

1

FOR THE PICKLED ONIONS, WHISK:

1 2 1/2 1

FOR THE VEGETABLES, TOSS:

8 cup pearled barley Tbsp. sugar tsp. kosher salt cup cider vinegar cup thinly sliced red onions oz. carrots, trimmed, peeled, halved lengthwise (if large), and cut on the bias into 2-inch pieces oz. Jerusalem artichokes (sunchokes), sliced Tbsp. olive oil, divided oz. broccolini, trimmed 1 2 1 1 1/2

FOR THE BOWLS, DIVIDE:

1 cup plain whole milk kefir Tbsp. chopped fresh chives Tbsp. Dijon tsp. each Beau Monde seasoning, minced fresh garlic, and cider vinegar tsp. each dried dill and celery seeds

Black pepper to taste lb. boneless, skinless chicken breasts, cooked and sliced

Preheat oven to 400°. Line 2 baking sheets with parchment.

For the barley, cook barley according to package directions.

For the pickled onions, whisk sugar and salt into vinegar until dissolved. Toss in onions; let pickle at least 15 minutes. For the vegetables, toss carrots and Jerusalem artichokes with 2 Tbsp. oil, season with salt and pepper, then spread into a single layer on a prepared baking sheet, and roast until fork-tender, 20 minutes. Toss broccolini with remaining 1 Tbsp. oil, season with salt and pepper, then spread into a single layer on second prepared baking sheet; roast 10–12 minutes. For the dressing, whisk together kefir, chives, Dijon, Beau Monde seasoning, garlic, vinegar, dill, and celery seeds; season with pepper. For the bowls, divide barley, chicken, vegetables, and pickled onions among 4 bowls; serve with dressing.

Per serving: 593 cal; 21g total fat (4g sat,11g mono, 3g poly); 80mg chol; 979mg sodium; 68g carb (11g fiber, 19g total sugars); 35g protein; 4mg iron; 176mg calcium