Grilled Chicken with Barley |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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With this meal's delicious, fresh flavors, perfect portion size and balance of nutrition, you're getting a big reward for just a little effort. Healthy Cooking Test Kitchen Ingredients:
1/4 cup lemon juice |
1 tablespoon plus 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 can (14-1/2 ounces) 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. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a meat thermometer reads 170°. Serve with barley mixture. Yield: 4 servings.
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