b'CELEBRATE WELLNESS!If you have a healthy recipe that you wouldlike to share, please email it to Jan Reisingerat exec@pacep.net. The PACEP Wellness/Young Physicians Committee will select recipes for the PACEP website, as well as a favorite for publication in the PACEP News each quarter.Quick Chicken and Barley Stew(Southern Living)INGREDIENTS: DIRECTIONS:3 bacon slices 1. Cook bacon in a large Dutch oven over medium until 1 tablespoon olive oil crisp, about 6 minutes, turning once. Transfer bacon to 1 cup chopped yellow onion a plate lined with paper towels, reserving drippings in (about 1 medium onion) Dutch oven. Crumble bacon, and set aside.1 cup 1/4-inch-thick diagonally cut carrots2. Add olive oil to drippings in Dutch oven; increase heat(about 2 medium carrots) to medium-high. Add yellow onion, carrots, and celery; cook, stirring occasionally, until tender, about 3 to 4 1 cup 1/4-inch-thick diagonally cut celery minutes. Stir in garlic, kosher salt, and pepper, and cook (about 3 stalks) until fragrant, about 1 minute.1 tablespoon garlic cloves, minced 3.Add chicken and broth to Dutch oven. Cook on (about 3 garlic cloves) medium-high until broth begins to boil, about 2 to 3 1 teaspoon kosher salt minutes. Reduce heat to medium-low. Stir in barley, 1/2 teaspoon black pepper and cook until chicken is cooked through and a thermometer inserted in the thickest portion reads 4 (6-oz.) boneless, skinless chicken breasts 165F, about 8 to 10 minutes more. Remove chicken, 4 cups low-sodium chicken broth shred into large pieces, and return to Dutch oven. Add spinach, and stir until wilted, about 1 minute. Stir in 1 cup uncooked quick-cooking barley parsley; top each serving with crumbled bacon.1 (8-oz.) package baby spinach2 tablespoons chopped fresh flat-leaf parsley NUTRITION FACTS (PER SERVING):469Calories12gFat41gCarbs51gProtein26 PACEP News | Fall 2023'