Ingredients
| Quantity | Ingredients |
|---|---|
| 1 cup | uncooked quick-cooking barley |
| 3 (14-ounce) cans | fat-free, less-sodium chicken broth |
| 1 tbsp | olive oil |
| 1 3/4 cups | chopped onion |
| 1 (10-ounce) package | frozen mixed vegetables |
| 1 cup | chopped cooked chicken |
| 1/4 tsp each | salt, black pepper and dried thyme |
Directions
Bring barley and broth to a boil in a large saucepan. Reduce heat, and simmer 5 minutes. While barley cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes. Add mixed vegetables; sauté 2 minutes. Add vegetable mixture, chicken, salt, thyme, and pepper to barley mixture; simmer 4 minutes.
Yield: 4 servings (serving size: about 1 3/4 cups)
NUTRITION PER SERVING
CALORIES 356(19% from fat); FAT 7.5g (sat 1.5g,mono 1.9g,poly 3.3g); PROTEIN 22.7g; CHOLESTEROL 31mg; CALCIUM 54mg; SODIUM 763mg; FIBER 12.1g; IRON 3.1mg; CARBOHYDRATE 50.7g
Source: www.cookinglight.com