Grilled chicken barley bowl
This easy mix of grains, vegetables and protein makes for a wonderful lunch or dinner
280 cal Serves 4
Prep time 0h 20m
Cook time 0h 10m
Total time 0h 30m
Step 1In a small saucepan, cover barley with water; bring to a boil. Reduce heat and simmer for about 20 minutes or until barley is tender but still chewy. Drain well and toss with arugula; set aside.
Step 2Spray carrots and peppers with cooking spray; set aside.
Step 3Toss chicken breasts with 1 tsp (5 mL) of the oil and chili powder to coat.
Step 4Heat grill to medium high heat and grill carrots, peppers and chicken breasts for about 7 for the vegetables and about 12 minutes for the chicken. Turn occasionally until vegetables are tender and chicken is no longer pink inside. Remove to cutting board.
Step 5Slice carrots and peppers; toss with remaining oil and vinegar. Divide barley mixture among 4 bowls and top with vegetables.
Step 6Slice chicken and place over top to serve.
Per serving (1 of 4)
- 26 g
- 120 mg
- 700 mg
- Total fat
- 6 g
- Saturated fat
- 1 g
- 60 mg
- 33 g
- 5 g
- 7 g
- Added sugars
- 0 g
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