Baked Chicken with Apples and Barley

Baked Chicken with Apples and Barley

Yield 4 Servings



  • 1 tablespoon olive oil
  • ½ cup chopped onion
  • ½ cup chopped red bell pepper
  • ½ cup chopped green bell pepper
  • 1 clove garlic, finely chopped
  • 1 medium tart green apple, chopped
  • 1-2 tablespoons curry powder
  • 1 cup whole grain barley kernels
  • 2-½ cups chicken broth
  • 4 boneless, skinless chicken breasts
  • ½ teaspoon garlic salt (or a little minced garlic)
  • 3 tablespoons orange marmalade or apricot jam



  1. Heat oil in large skillet; sauté onion, bell peppers and garlic 5 minutes, stirring occasionally.
  2. Add chopped apple and curry powder; sauté 4 minutes longer.
  3. Stir in barley and chicken broth; bring to boil. Reduce heat and simmer 20-25 minutes.
  4. Pour barley mixture into large baking dish or casserole. Arrange chicken breasts over barley and season with garlic salt. Cover and bake in 375º F oven for 45 minutes. Remove cover; brush chicken with marmalade. Continue to bake, uncovered, 15 minutes longer. Remove from oven and let stand 5 minutes before serving.

Calorie 420, Fat 8g, Carbs 55, Fiber 11g, Protein 33g

From: National Barley Food Council

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