1 tablespoon olive oil
½ cup chopped onion
½ cup chopped red bell pepper
½ cup chopped green bell pepper
1 clove garlic, ﬁnely chopped
1 medium tart green apple, chopped
1-2 tablespoons curry powder
1 cup whole grain barley kernels
2-½ cups chicken broth
4 boneless, skinless chicken breasts
½ teaspoon garlic salt (or a little minced garlic)
3 tablespoons orange marmalade or apricot jam
- Heat oil in large skillet; sauté onion, bell peppers and garlic 5 minutes, stirring occasionally.
- Add chopped apple and curry powder; sauté 4 minutes longer.
- Stir in barley and chicken broth; bring to boil. Reduce heat and simmer 20-25 minutes.
- Pour barley mixture into large baking dish or casserole. Arrange chicken breasts over barley and season with garlic salt. Cover and bake in 375º F oven for 45 minutes. Remove cover; brush chicken with marmalade. Continue to bake, uncovered, 15 minutes longer. Remove from oven and let stand 5 minutes before serving.
Recipe and photo courtesy of National Barley Foods Council
Saturated Fat: 1.5g