INGREDIENTS
6
chicken thighs
1 serving
salt
1 Tablespoon
oil
1
onion
1 1/2 cups
butternut squash
1
carrot
1
celery stalk
2
garlic cloves
1 1/4 cups
pearled barley
2 cups
broth
2 Tablespoons
honey
1 Tablespoon
lemon juice
1
garlic clove on microplane