Roasted Broccoli & Chicken Bake |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Taken from goodhousekeeping magazine, I'm always looking for ways to use other grains like barley. This is a delicious, hearty meal! Ingredients:
1 cup pearl barley |
3 cups low sodium chicken broth |
2 tablespoons olive oil |
1 lb boneless skinless chicken breast, cut into 1 inch cubes |
1 carrot, large, finely chopped |
1 onion, small, finely chopped |
2 teaspoons fresh thyme leaves, chopped |
2 garlic cloves, finely chopped |
8 ounces mushrooms, thinly sliced |
1/4 cup water |
6 cups broccoli florets |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Preheat oven to 400.
2. In large bowl, stir together barley and broth. Cover with vented plastic wrap, microwave on high 20-25 minutes or until most of the liquid is absorbed, stirring once.
3. Meanwhile, in large skillet, heat 1 Tbsp olive oil on med-high. Add chicken; sprinkle with 1/4 tsp each salt and pepper. Cook 4 minutes or until golden, stirring once. With slotted spoon, transfer chicken to bowl.
4. To skillet, add carrot, onion, and thyme. Cook 3 minutes, stirring.
5. Add garlic to skillet, cook 30 seconds, stirring, then add mushrooms and water, scraping up browned bits. Cook 2 minutes; remove from heat.
6. Stir in chicken and barley; transfer to shallow 3 qt baking dish.
7. Toss broccoli with 1/8 tsp salt and remaining oil; arrange on top of barley mixture.
8. Bake 20-25 minutes or until broccoli is tender.
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