Seared Ginger-Garlic Chicken Thighs with Roasted Broccoli and Barley

Ingredients

• 1.5 pounds boneless, skinless chicken thighs, trimmed of excess fat
• 2 tablespoons fresh ginger, grated
• 3 cloves garlic, minced
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 4 cups broccoli florets
• 2 tablespoons olive oil
• 1 cup uncooked pearl barley
• 2.5 cups low-sodium chicken broth
• 4 lemon wedges, for serving

Instructions

1. 1

   In a large resealable bag, combine the chicken thighs, grated ginger, minced garlic, soy sauce, and rice vinegar. Marinate for 30 minutes to 1 hour in the refrigerator.

2. 2

   Preheat the oven to 400°F. Toss the broccoli florets with 1 tablespoon of olive oil and season with salt and pepper. Spread on a baking sheet and roast for 18-22 minutes, until tender and lightly charred.