Mexican Barley Bowl with Chicken and Kidney Beans

Ingredients

• •1.5 cups pearl barley
• •2 cups leftover chicken piccata, shredded
• •1 can (15 oz) kidney beans, drained and rinsed
• •2 cups spinach, roughly chopped
• •1 tbsp sriracha
• •1 tbsp barbecue sauce
• •1 tsp garlic powder
• •1 tbsp sesame seeds

Directions

1. 1Cook pearl barley in salted water per package directions, about 20 minutes, until tender.
2. 2Meanwhile, heat oil in a skillet over medium heat.
3. 3Add shredded chicken and kidney beans, stir in sriracha, barbecue sauce, and garlic powder.
4. 4Cook chicken mixture 4 minutes until heated through and slightly caramelized.
5. 5Stir in spinach and cook 1 minute until wilted.
6. 6Serve chicken mixture over barley, topped with sesame seeds.

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