Barley-Chicken Medley


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A mixture of vegetables is sautéed with chicken and tossed with dill barley.

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  • 1/2 lb. skinless, boneless chicken breast halves
  • 2 C. chicken broth
  • 1 C. uncooked quick-cooking barley
  • 1/2 tsp. dried dill weed
  • 1/2 tsp. garlic salt
  • 2 tsp. vegetable oil
  • 2 1/2 C. zucchini -- thinly sliced
  • 2 1/2 C. carrot -- thinly sliced
  • 1 medium onion -- cut lengthwise in half, then cut crosswise into thin slices

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Remove fat from chicken. Cut chicken into 3/4-inch pieces. Heat broth to boiling in 1 1/2-quart saucepan. Stir in barley, dill weed and garlic salt; reduce heat to low. Cover and simmer about 10 minutes or until barley is tender; remove from heat. Let stand covered 5 minutes. While barley is cooking, spray 10-inch nonstick skillet with cooking spray; eat over medium-high heat. Add chicken; stir-fry about 4 minutes or until no longer pink in center. Remove chicken from skillet; keep warm. Add oil to skillet; rotate skillet to coat with oil. Add zucchini and onion; stir-fry about 4 minutes or until vegetables are crisp-tender. Stir in chicken. Toss with cooked barley.

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