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