Garlic Chicken With Barley Recipes

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GRILLED CHICKEN WITH BARLEY

With this meal's delicious, fresh flavors, perfect portion size and balance of nutrition, you're getting a big reward for just a little effort. Healthy Cooking Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 13



Grilled Chicken with Barley image

Steps:

  • In a small bowl, combine the lemon juice, 1 tablespoon oil, garlic, oregano and basil. Pour 2 tablespoons marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade., In a large saucepan, bring broth to a boil. Stir in barley and salt. Reduce heat; cover and simmer for 45-50 minutes or until tender. In a small nonstick skillet, saute carrot and red pepper in remaining oil until crisp-tender. Add onions and pepper; saute 2-3 minutes longer or until tender. Stir vegetables and reserved marinade into cooked barley., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°. Serve with barley mixture.

Nutrition Facts : Calories 270 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 514mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges

1/4 cup lemon juice
1 tablespoon plus 1 teaspoon canola oil, divided
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
4 boneless skinless chicken breast halves (4 ounces each)
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup medium pearl barley
1/4 teaspoon salt
1 medium carrot, chopped
1 small sweet red pepper, chopped
3 green onions, thinly sliced
1/4 teaspoon pepper

CHICKEN WITH BARLEY SOUP

This is a high-protein, high-fiber, and low-fat recipe that is very filling. I usually double the recipe so I have plenty of leftovers. The soup freezes well. This soup comes out very thick; if you like a thinner soup, add more water or reduce the barley to 1/2 cup. This soup recipe is very flexible. Adjust amount of veggies and seasonings to your family's taste.

Provided by Carolyn LaLumiere Miller

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 1h50m

Yield 6

Number Of Ingredients 13



Chicken with Barley Soup image

Steps:

  • Combine water, chicken thighs, and bay leaves in a large stock pot; bring to a boil, reduce heat to low, place a cover on the pot, and cook at a simmer until the chicken is tender, about 30 minutes.
  • Remove chicken to a cutting board to cool. Remove and discard bones, skin, and fat from chicken. Cut remaining meat into bite-sized pieces.
  • Cool broth until the fat congeals on the surface. Skim and discard fat.
  • Return soup to heat; add carrots, celery, onion, pearl barley, bay leaves, chicken bouillon, poultry seasoning, sage, salt, and black pepper. Bring the soup to a boil, reduce heat to low, place cover on the pot, and simmer until the barley is cooked and the vegetables are tender, 60 to 90 minutes. Stir lemon juice into the soup just before serving.

Nutrition Facts : Calories 352.3 calories, Carbohydrate 25 g, Cholesterol 85.2 mg, Fat 15.7 g, Fiber 5.9 g, Protein 27.5 g, SaturatedFat 4.3 g, Sodium 703.5 mg, Sugar 3.7 g

8 cups water
2 pounds chicken thighs, or more to taste
1 ½ cups chopped carrots
1 cup chopped celery (try to include celery leaves)
1 onion, chopped
¾ cup pearl barley
3 bay leaves
1 cube chicken bouillon, or more to taste
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper
2 tablespoons lemon juice

CHICKEN AND BARLEY BAKE

Make and share this Chicken and Barley Bake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11



Chicken and Barley Bake image

Steps:

  • In a medium saucepan, combine the first 8 ingredients.
  • Bring to a boil; lower heat, cover, and simmer 10 minutes.
  • Transfer hot barley mixture to an ungreased 2-quart baking dish.
  • Place the chicken on top of barley mixture.
  • Sprinkle chicken with salt and pepper.
  • Bake, covered, in a preheated 350° oven for 30-35 minutes or until barley is tender and chicken is no longer pink.

Nutrition Facts : Calories 255.5, Fat 4.9, SaturatedFat 1.2, Cholesterol 94.3, Sodium 552.6, Carbohydrate 26.6, Fiber 5.3, Sugar 3.1, Protein 25.8

1 cup water
1 cup chopped onion
3/4 cup chopped carrot
1/2 cup uncooked pearl barley
1 1/2 teaspoons instant chicken bouillon granules
1 teaspoon dried parsley
2 garlic cloves, minced
1/2 teaspoon poultry seasoning
1 -1 1/4 lb skinless chicken thigh
salt
black pepper

GARLIC CHICKEN WITH BARLEY

With hearty barley and sweet green peas, so evocative of spring, this meal straddles the seasons beautifully: It's hearty and satisfying, but full of fresh promise for the warm days to come. This recipe originally appeared in"One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."

Provided by Martha Stewart

Time 2h20m

Number Of Ingredients 10



Garlic Chicken with Barley image

Steps:

  • Season chicken with salt and pepper. In a 5- to 6-quart slow cooker with a browning option, brown chicken in oil, 8 to 10 minutes; transfer to a plate. (If your slow cooker doesn't have a browning option, just remove skin from the chicken.) Add barley, broth, wine, onion, and garlic to pot. Season with salt and pepper. Place chicken on top. Cover and cook on low until chicken is cooked through, 2 hours.
  • Stir peas and tarragon into barley; season with salt and pepper; and transfer to a platter. Arrange chicken on bed of barley and serve.

1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces
Coarse salt and freshly ground pepper
2 tablespoons olive oil
2/3 cup pearl barley
1 1/2 cups low-sodium chicken broth
1/4 cup white wine
1 medium yellow onion, thinly sliced
4 garlic cloves, thinly sliced
1 1/2 cups frozen peas, thawed
2 teaspoons chopped fresh tarragon

EASY GARLIC CHICKEN

Baked chicken breasts coated with garlic/butter 'sauce' and bread crumbs.

Provided by K Grecco

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 4

Number Of Ingredients 4



Easy Garlic Chicken image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a small saucepan melt butter/margarine with garlic. Dip chicken pieces in butter/garlic sauce, letting extra drip off, then coat completely with bread crumbs.
  • Place coated chicken in a lightly greased 9x13 inch baking dish. Combine any leftover butter/garlic sauce with bread crumbs and spoon mixture over chicken pieces. Bake in the preheated oven for 45 minutes to 1 hour.

Nutrition Facts : Calories 509.2 calories, Carbohydrate 40.4 g, Cholesterol 129.3 mg, Fat 16.5 g, Fiber 2.5 g, Protein 47 g, SaturatedFat 8.5 g, Sodium 588.5 mg, Sugar 3.4 g

1 ½ pounds skinless, boneless chicken breast halves
¼ cup butter
6 cloves crushed garlic
2 cups seasoned dry bread crumbs

SLOW-COOKER DIJON CHICKEN WITH BARLEY AND MUSHROOMS

This glossy, risottolike dish is inspired by the French bistro classic of chicken in tarragon-mustard sauce. Here, those flavors are transformed into a whole-grain, one-pot weeknight meal: The barley, mushrooms and chicken cook together first, then just before eating, finish with a bag of frozen peas and a tangy mixture of crème fraîche (or sour cream) and Dijon. Make the dish vegetarian by omitting the chicken and using your favorite vegetable broth, but add about ½ cup more liquid, to substitute for the chicken juices.

Provided by Sarah DiGregorio

Categories     dinner, grains and rice, poultry, main course

Time 3h5m

Yield 6 to 8 servings

Number Of Ingredients 17



Slow-Cooker Dijon Chicken With Barley and Mushrooms image

Steps:

  • In a 6- to 8-quart slow cooker, combine the barley, mushrooms, chicken, chicken broth, lemon juice, white wine, garlic, thyme, salt, onion powder, red-pepper flakes and several generous grinds of black pepper. Stir to combine, then cook for 3 hours on high.
  • At first it will seem like there is too much liquid, but the dish will thicken as it cools, and as you stir. Stir in the frozen peas and let them heat through, about 2 minutes.
  • In a small bowl, stir together the crème fraîche and mustard, then fold it into the barley mixture. The chicken thighs should be falling apart; break them into coarse chunks with a spatula. Taste and add more mustard for a stronger flavor, if desired. Stir in the chopped tarragon and serve. Pass Parmesan at the table for topping.

1 1/2 cups pearled barley
1 pound sliced cremini mushrooms
1 pound boneless, skinless chicken thighs
4 cups chicken broth
1/4 cup lemon juice (from about 1 large lemon)
1/4 cup dry white wine
6 garlic cloves, smashed and chopped
4 thyme sprigs, leaves picked (about 2 teaspoons), or 1 teaspoon of dried thyme
2 teaspoons coarse kosher salt
1 teaspoon onion powder
1/2 teaspoon red-pepper flakes
Black pepper
1 (10-ounce) bag frozen peas
1/4 cup crème fraîche or sour cream
2 heaping tablespoons smooth Dijon mustard, plus more to taste
1/3 to ½ cup chopped fresh tarragon or dill, to taste
Grated Parmesan, for serving

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