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Mediterranean Chicken Stir-Fry

Source of Recipe

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Mediterranean Chicken Stir-Fry

Simple & Delicious October/November 2011
5 reviews rate this recipe 4 of 5 stars.
Exchanges
Prep/Total Time: 30 min.
Yield: 4 servings.

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

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.

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. ++++ Exchanges: 3 lean meat, 2 starch 2 fat, 1 vegetable