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Mediterranean Chicken Stir-Fry

Mediterranean Chicken Stir-Fry
Barley is a chewier and more flavorful alternative to white rice. Try making the switch in this quick and colorful garden-fresh stir-fry. —Simple & Delicious Test Kitchen
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 cups water
  • 1 cup quick-cooking barley
  • 1 pound boneless skinless chicken breasts, cubed
  • 3 teaspoons olive oil, divided
  • 1 medium onion, chopped
  • 2 medium zucchini, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash crushed red pepper flakes
  • 2 plum tomatoes, chopped
  • 1/2 cup pitted Greek olives, chopped
  • 1 tablespoon minced fresh parsley

Directions

  • In a small saucepan, bring water to a boil. Stir in barley. Reduce
  • heat; cover and simmer for 10-12 minutes or until barley is tender.
  • Remove from the heat; let stand for 5 minutes.
  • Meanwhile, in a large skillet or wok, stir-fry chicken in 2 teaspoons
  • oil until no longer pink. Remove and keep warm.
  • Stir-fry onion in remaining oil for 3 minutes. Add the zucchini,
  • garlic, oregano, basil, salt, pepper and pepper flakes; stir-fry 2-4
© Taste of Home 2013

2 of 2

Mediterranean Chicken Stir-Fry (continued)

Directions (continued)

  • minutes longer or until vegetables are crisp-tender. Add the
  • chicken, tomatoes, olives and parsley. Serve with barley. Yield: 4
  • servings.
Nutrition Facts: 1 cup chicken mixture with 3/4 cup barley equals 403 calories, 12 g fat (2 g saturated fat), 63 mg cholesterol, 498 mg sodium, 44 g carbohydrate, 11 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 fat, 1 vegetable.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013