Prep Time:

15 mins

Cook Time:

3 hrs 20 mins

Yields:

4 servings

Dietary Information:

Free of Sesame, Nuts, Soy

Rich in Fiber and Protein

No Eggs

Ingredients:

2 (8-ounce) boneless, skinless chicken breasts

1 tablespoon of extra-virgin olive oil

1 teaspoon of dried oregano

1/2 teaspoon of salt

1/2 teaspoon of ground pepper

1 cup of pearl barley

1 (11-ounce) package of sliced fresh zucchini and yellow squash (about 2 1/2 cups)

1 pint of cherry tomatoes

1 cup of julienne-cut sun-dried tomatoes in oil

1 cup of frozen chopped onions

1 cup of reduced-sodium chicken broth

1/2 cup of dry white wine

1 tablespoon of garlic paste

1/2 cup of half-and-half

1/4 cup of grated Parmesan cheese

1/4 cup of fresh flat-leaf parsley leaves

Instructions:

1. Arrange chicken in a single layer at the bottom of a 6-quart slow cooker. Drizzle with olive oil and sprinkle oregano, salt, and pepper.

2. Layer barley, zucchini, squash, cherry tomatoes, sun-dried tomatoes, onions, broth, wine, and garlic paste on top of the chicken.

3. Cover and cook on High for 3 hours or on Low for 6 hours, or until vegetables and barley are tender, and the chicken reaches an internal temperature of 165°F.

4. Turn off the cooker. Stir in half-and-half and let stand for about 2 minutes until warmed through.

5. Transfer chicken to a cutting board and slice about 1/4-inch thick. Serve sliced chicken over the creamy barley mixture and garnish with Parmesan and parsley.

Nutritional Information:

Serving Size: 3 1/2–4 oz. chicken &1 1/2 cups barley mixture

Calories: 537

Fat: 18g

Saturated Fat: 5g

Cholesterol: 104mg

Carbohydrates: 56g

Total Sugars: 6g

Added Sugars: 0g

Protein: 37g

Fiber: 11g

Sodium: 768mg

Potassium: 1,434mg