Barley Chicken Primavera with Feta Cheese

Amt Measure Ingredient Cal Carb Pro Fat GI
1/4cuppearled barleypearled barley17615520525
1cupgreen bell peppersgreen bell peppers37.8365210
1/4cupsun-dried tomatoessun-dried tomatoes34.8308438
1medium whole (2-3/5" dia)red tomatoesred tomatoes22.1194238
3/4cupcanned chicken brothcanned chicken broth8.83330
6ouncechicken breast meatchicken breast meat196.50148380
1/2teaspoongarlic powdergarlic powder5.45100
1/4teaspoonblack pepperblack pepper1.41000
1/4poundfeta cheesefeta cheese299.4196421727
Totals: 898 Calories Balance: 37-32-31 868.1 330 286 282 23

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Active Time: 30 minutes

Total Time: 70 minutes

Cook barley according to package directions (about 30 minutes).

Meanwhile prepare vegetables as follows:
Trim asparagus and cut into 2 inch pieces.
Seed bell pepper and cut into thin strips.
Coarsely chop sun-dried tomatoes (NOT packed in oil).
Cut zucchini lengthwise in half and then thinly slice.
Seed and dice fresh tomatoes.
Thinly slice fresh basil leaves.

In a large skillet, bring chicken broth to a boil over medium heat. Add asparagus, bell pepper, and sun-dried tomatoes. Cover and cook about 2 minutes, stirring once. Add zucchini and cook uncovered about 1 minute.

While vegetables are cooking, sprinkle garlic powder, paprika, pepper and salt on chicken breasts.

Grill chicken or cook in non-stick pan misted with non-stick spray until done and juices run clear.

Drain barley and add to cooked vegetables.

Add feta cheese, basil and tomatoes. Stir until cheese coats barley and vegetables.

Transfer vegetable mixture to plate. Slice chicken and place over barley and vegetables.