Grilled chicken barley bowl

This easy mix of grains, vegetables and protein makes for a wonderful lunch or dinner 

by Emily Richards PH Ec.
280 cal Serves 4
Prep time 0h 20m
Cook time 0h 10m
Total time 0h 30m
Sliced grilled chicken on barley, arugula, sweet potatoes and red peppers



  1. Step 1

    In 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.
  2. Step 2

    Spray carrots and peppers with cooking spray; set aside.
  3. Step 3

    Toss chicken breasts with 1 tsp (5 mL) of the oil and chili powder to coat.
  4. Step 4

    Heat 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.
  5. Step 5

    Slice carrots and peppers; toss with remaining oil and vinegar. Divide barley mixture among 4 bowls and top with vegetables.
  6. Step 6

    Slice chicken and place over top to serve.

Nutritional information

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