Chicken with Barley
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
~ 2 lbs. chicken breasts, no skin, cut into six pieces (You can substitute boneless, skinless chicken thighs for the chicken breast).2 tbsp olive oil (can substitute cooking spray if you wish)1 clove garlic, chopped1 cup chopped onions1 cup chopped carrots3/4 cup barley (will make 1.5 cups cooked) - pearled, rather than instant1 1/2 cups organic chicken broth / stock1 tsp. poultry seasoningsalt and pepperpaprika
Pre-heat oven to 375 degrees
Cut the chicken breast into 4 - 5 oz portions. Heat the olive oil and garlic in a large saute pan. Salt and pepper the chicken on one side. Then place the chicken in the oil. Cook for five minutes (medium high heat). Turn the chicken after five minutes and salt and pepper the remaining side. Cook for another 4 to 5 minutes. Take out and place the chicken in a cassarole dish.
In the remaining oil in the pan, saute the onions and carrots until onions are translucent. Then add barley and saute for another minute. Add the chicken stock and poultry seasoning to the pan. Bring the mixture to a boil.
Then add the barley mixture to the chicken. Make sure the barley is covered by the liquid (chicken will be on top). Cover the pan and cook in the oven for 60 minutes.
After 60 minutes, take off the foil and add paprika to the chicken. Cook uncovered for another 10 minutes.
Makes six servings and freezes very well.
Number of Servings: 6
Recipe submitted by SparkPeople user GIRLCHEER.
Cut the chicken breast into 4 - 5 oz portions. Heat the olive oil and garlic in a large saute pan. Salt and pepper the chicken on one side. Then place the chicken in the oil. Cook for five minutes (medium high heat). Turn the chicken after five minutes and salt and pepper the remaining side. Cook for another 4 to 5 minutes. Take out and place the chicken in a cassarole dish.
In the remaining oil in the pan, saute the onions and carrots until onions are translucent. Then add barley and saute for another minute. Add the chicken stock and poultry seasoning to the pan. Bring the mixture to a boil.
Then add the barley mixture to the chicken. Make sure the barley is covered by the liquid (chicken will be on top). Cover the pan and cook in the oven for 60 minutes.
After 60 minutes, take off the foil and add paprika to the chicken. Cook uncovered for another 10 minutes.
Makes six servings and freezes very well.
Number of Servings: 6
Recipe submitted by SparkPeople user GIRLCHEER.
Nutritional Info Amount Per Serving
- Calories: 263.1
- Total Fat: 4.9 g
- Cholesterol: 82.8 mg
- Sodium: 501.7 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 2.6 g
- Protein: 36.9 g
Member Reviews
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CHAQUITA34
SO good. This was my first barley recipe I did myself. I didn't have carrots or an onion around so I used mushrooms and green pepper. I was out of bullion and used 1 can of low sodium Swanson's broth (which is just over 1 1/2 cups). This will be going into the easy dinner rotation. - 1/8/14