Roasted Broccoli & Chicken Bake

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 cup pearl barley
• 3 cups low sodium chicken broth
• 2 tablespoons olive oil
• 1 lb boneless skinless chicken breast, cut into 1 inch cubes
• 1 carrot, large, finely chopped
• 1 onion, small, finely chopped
• 2 teaspoons fresh thyme leaves, chopped
• 2 garlic cloves, finely chopped
• 8 ounces mushrooms, thinly sliced
• 1/4 cup water
• 6 cups broccoli florets
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 preheat oven to 400.
• 2 in large bowl, stir together barley and broth. cover with vented plastic wrap, microwave on high 20-25 minutes or until most of the liquid is absorbed, stirring once.
• 3 meanwhile, in large skillet, heat 1 tbsp olive oil on med-high. add chicken; sprinkle with 1/4 tsp each salt and pepper. cook 4 minutes or until golden, stirring once. with slotted spoon, transfer chicken to bowl.
• 4 to skillet, add carrot, onion, and thyme. cook 3 minutes, stirring.
• 5 add garlic to skillet, cook 30 seconds, stirring, then add mushrooms and water, scraping up browned bits. cook 2 minutes; remove from heat.
• 6 stir in chicken and barley; transfer to shallow 3 qt baking dish.
• 7 toss broccoli with 1/8 tsp salt and remaining oil; arrange on top of barley mixture.
• 8 bake 20-25 minutes or until broccoli is tender.