Chicken And Barley Bake
Last updated 6/12/2012 1:13:28 AM. Recipe ID 41924. Report a problem with this recipe.
Title: Chicken and barley bake
Yield: 1 Servings
1 c Chopped onion
3/4 c Chopped carrots
3/4 c Water
1/2 c Pearl barley
1 1/2 ts Instant chicken bouillon
1/2 ts Poultry seasoning
1 Clove garlic; minced
4 Chicken thighs; skinned,
-(1-1/2 lbs. total)
3 tb Fresh snipped parsley
**quick & easy** Source: Better Homes and Gardens New Dieter's
In a medium saucepan combine onion, carrots, water, barley, bouillon
granules, poultry seasons, and garlic. Heat mixture to boiling.
Pour hot mixture into a 1-1/2 quart casserold. Arrange chicken thighs
on top of mixture.
Bake, covered, in a 350 deg. oven for 1 hour or until barley and
chicken are tender. Sprinkle with parsley. Makes 4 servings.
**Note--I use chicken breast instead
Nutrition info per serv.
20 g proteim
27 g carbs
8 g fat
62 mg cholesterol
212 mg. sodium
393 mg potassium
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