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Mediterranean Chicken Stir-Fry Recipe

Mediterranean Chicken Stir-Fry Recipe

Barley is a chewier and more flavorful alternative to white rice. Try making the switch in this quick and colorful garden-fresh stir-fry. —Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

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

  • 1. 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.
  • 2. Meanwhile, in a large skillet or wok, stir-fry chicken in 2 teaspoons oil until no longer pink. Remove and keep warm.
  • 3. Stir-fry onion in remaining oil for 3 minutes. Add the zucchini, garlic, oregano, basil, salt, pepper and pepper flakes; stir-fry 2-4 minutes longer or until vegetables are crisp-tender. Add the chicken, tomatoes, olives and parsley. Serve with barley. Yield: 4 servings.

Nutritional 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 Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer