Southwest style Barley 'n Beans with Lime Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 Cups Chicken broth or bouillon1 Cup Quaker Quick Barley2 Cups corn cut from cob (if using canned drain and rinse)2 Cups Red Kidney beans drained and rinsed1/2 cup Green Bell Peppers coarse chopped1 Tablespoon Southwestern Seasoning (I use Emeril's)1 Pound Boneless skinless Chicken TendersJuice of 1 fresh Lime or 1 Tablespoon lime juice1 Tablespoon Canola oil
Cook barley in chicken broth according to package directions. While that is cooking, prepare vegetables. Put corn and beans in a bowl and set aside. Saute green peppers in the canola oil until somewhat limp but still bright green colored. Remove from pan and set aside for now. Drizzle chicken tenders with lime juice and add salt and pepper to taste. Cook in pan you used to cook the green peppers. Cook until nicely browned and just done. (If you over cook them they will be tough) About 5 minutes before the barley is done add the southwest seasoning and the vegetables. Cook until all water is absorbed by barley. After the chicken is done add the bell peppers to the barley and beans and mix well to combine. Serve one cup beans and barley with 1 chicken tender.
Makes 5 - 1 cup servings
1 chicken tender for each serving
Number of Servings: 5
Recipe submitted by SparkPeople user BEVERLYJEANNE.
Makes 5 - 1 cup servings
1 chicken tender for each serving
Number of Servings: 5
Recipe submitted by SparkPeople user BEVERLYJEANNE.
Nutritional Info Amount Per Serving
- Calories: 316.6
- Total Fat: 4.9 g
- Cholesterol: 9.5 mg
- Sodium: 883.8 mg
- Total Carbs: 51.5 g
- Dietary Fiber: 10.1 g
- Protein: 24.9 g
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