Grilled Chicken With Barley |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
1/4 cup lemon juice |
1 tablespoon canola oil, divided |
1 teaspoon canola oil, divided |
2 garlic cloves, minced |
1 teaspoon dried oregano |
1/2 teaspoon dried basil |
4 boneless skinless chicken breast halves (4 ounces each) |
1 (14 1/2 ounce) can reduced-sodium chicken broth |
1/2 cup medium pearl barley |
1/4 teaspoon salt |
1 medium carrot, chopped |
1 small sweet red pepper, chopped |
3 green onions, thinly sliced |
1/4 teaspoon pepper |
Directions:
1. In a small bowl, combine the lemon juice, 1 tablespoon oil, garlic, oregano and basil. Pour 2 tablespoons marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade.
2. In a large saucepan, bring broth to a boil. Stir in barley and salt. Reduce heat; cover and simmer for 45-50 minutes or until tender. In a small nonstick skillet, saute carrot and red pepper in remaining oil until crisp-tender. Add onions and pepper; saute 2-3 minutes longer or until tender. Stir vegetables and reserved marinade into cooked barley.
3. Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until juices run clear. Serve with barley mixture.
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