Barley & Chicken Bowls - Better Nutrition
This probiotic- and prebiotic-packed recipe nourishes your gut.

Recipe from our sister publication, Cuisine at Home (cuisineathome).

For more about this recipe: 7 Probiotic and Prebiotic Foods

  • 4Servings


  • 1 cup pearled barley
  • 8 oz. carrots, trimmed, peeled, halved lengthwise (if large), and cut into 2-inch pieces
  • 8 oz. Jerusalem artichokes (sunchokes), sliced
  • 3 Tbs. olive oil, divided
  • 8 oz. broccolini, trimmed
  • 1 cup plain whole milk kefir
  • 2 Tbs. chopped fresh chives
  • 1 Tbs. Dijon mustard
  • 1 tsp. Beau Monde seasoning
  • 1 tsp. minced fresh garlic
  • 1 tsp. cider vinegar
  • 1/2 tsp. dried dill 
  • 1/2 tsp. celery seeds
  • Black pepper to taste
  • 1 lb. boneless, skinless chicken breasts, cooked and sliced
  • 1 cup thinly sliced picked onions (we like Pernicious Pickling Co. Red Onion Sweet-and-Sour)


  1. Preheat oven to 400°F. Cook barley according to package directions.
  2. Toss carrots and Jerusalem artichokes with 2 Tbs. oil, season with salt and pepper, and spread in single layer on parchment-lined baking sheet. Roast until tender, about 20 minutes.
  3. Toss broccolini with remaining 1 Tbs. oil, season with salt and pepper, and spread in single layer on second parchment-lined baking sheet. Roast 10–12 minutes.
  4. Whisk together kefir, chives, Dijon, Beau Monde seasoning, garlic, vinegar, dill, and celery seeds. Season with pepper.
  5. When vegetables have finished roasting, divide barley, chicken, vegetables, and pickled onions among four bowls. Serve with dressing.

Nutrition Information

  • Calories: 620
  • Carbohydrate Content: 69 g
  • Cholesterol Content: 105 mg
  • Fat Content: 18 g
  • Fiber Content: 12 g
  • Protein Content: 46 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 450 mg
  • Sugar Content: 19 g
Publish date:
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