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Prep Time:1 hrAdditional Time:30 minsTotal Time:1 hr 30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:1 hrAdditional Time:30 minsTotal Time:1 hr 30 minsServings:4Yield:4 servings
Prep Time:1 hr
Prep Time:
1 hr
Additional Time:30 mins
Additional Time:
30 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cuplemon juice¼cupsnipped fresh Italian parsley¼cupolive oil6clovesgarlic, minced1teaspoonsalt, divided¼teaspoonblack pepper1poundskinless, boneless chicken breast halves, cut into 1-inch pieces2cupscherry tomatoes1cupwater½cupregular pearled barley (see Tip)2tablespoonssnipped fresh basil½cupcoarsely shredded English cucumber1(5.3 ounce) containerplain low-fat Greek yogurt¼cupsnipped fresh dill2mediumzucchinis, halved lengthwise and sliced 1/4 inch thick2mediumred, yellow and/or orange sweet peppers, cut into 1-inch pieces1smallred onion, cut into 8 wedgesLemon wedges
Cook Mode(Keep screen awake)
Ingredients
½cuplemon juice
¼cupsnipped fresh Italian parsley
¼cupolive oil
6clovesgarlic, minced
1teaspoonsalt, divided
¼teaspoonblack pepper
1poundskinless, boneless chicken breast halves, cut into 1-inch pieces
2cupscherry tomatoes
1cupwater
½cupregular pearled barley (see Tip)
2tablespoonssnipped fresh basil
½cupcoarsely shredded English cucumber
1(5.3 ounce) containerplain low-fat Greek yogurt
¼cupsnipped fresh dill
2mediumzucchinis, halved lengthwise and sliced 1/4 inch thick
2mediumred, yellow and/or orange sweet peppers, cut into 1-inch pieces
1smallred onion, cut into 8 wedges
Lemon wedges
DirectionsIn a large shallow dish combine lemon juice, parsley, oil, garlic, 1/2 teaspoon of the salt and black pepper. Add chicken, turning to coat. Cover and marinate in refrigerator for 30 minutes to 2 hours.Meanwhile, to prepare the pilaf: Cut 1 cup of the tomatoes in half. In a small saucepan combine halved tomatoes, the water, barley, basil and 1/4 teaspoon of the salt. Bring to boiling; reduce heat. Simmer, covered, 45 minutes or until barley is tender and water is absorbed.To prepare the sauce: Press cucumber through a sieve to remove as much liquid as possible. In a small serving bowl combine cucumber, yogurt, dill and remaining 1/4 teaspoon salt. If desired, top with additional cucumber and dill.Drain chicken, discarding marinade. On eight 14-inch skewers thread chicken, remaining 1 cup whole tomatoes, the zucchini, sweet peppers and onion, leaving 1/4 inch between pieces.Grill chicken skewers, covered, over medium 10 to 12 minutes or until chicken is no longer pink and vegetables are tender, turning once. (See Tip)Transfer pilaf to a serving bowl and, if desired, top with additional basil. Serve chicken skewers with pilaf, sauce and lemon wedges.TipsTip: You can substitute quick-cooking barley for the pearled barley. Simply reduce the cooking time to 10 to 12 minutes.If using wooden skewers, soak in water 30 minutes.Variation: To broil chicken skewers, place them on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat 10 to 12 minutes, turning once. Or to cook on top of the stove, heat a grill pan over medium. Place skewers in pan and cook 10 to 12 minutes, turning once.Originally appeared: Diabetic Living Magazine
Directions
In a large shallow dish combine lemon juice, parsley, oil, garlic, 1/2 teaspoon of the salt and black pepper. Add chicken, turning to coat. Cover and marinate in refrigerator for 30 minutes to 2 hours.Meanwhile, to prepare the pilaf: Cut 1 cup of the tomatoes in half. In a small saucepan combine halved tomatoes, the water, barley, basil and 1/4 teaspoon of the salt. Bring to boiling; reduce heat. Simmer, covered, 45 minutes or until barley is tender and water is absorbed.To prepare the sauce: Press cucumber through a sieve to remove as much liquid as possible. In a small serving bowl combine cucumber, yogurt, dill and remaining 1/4 teaspoon salt. If desired, top with additional cucumber and dill.Drain chicken, discarding marinade. On eight 14-inch skewers thread chicken, remaining 1 cup whole tomatoes, the zucchini, sweet peppers and onion, leaving 1/4 inch between pieces.Grill chicken skewers, covered, over medium 10 to 12 minutes or until chicken is no longer pink and vegetables are tender, turning once. (See Tip)Transfer pilaf to a serving bowl and, if desired, top with additional basil. Serve chicken skewers with pilaf, sauce and lemon wedges.TipsTip: You can substitute quick-cooking barley for the pearled barley. Simply reduce the cooking time to 10 to 12 minutes.If using wooden skewers, soak in water 30 minutes.Variation: To broil chicken skewers, place them on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat 10 to 12 minutes, turning once. Or to cook on top of the stove, heat a grill pan over medium. Place skewers in pan and cook 10 to 12 minutes, turning once.
In a large shallow dish combine lemon juice, parsley, oil, garlic, 1/2 teaspoon of the salt and black pepper. Add chicken, turning to coat. Cover and marinate in refrigerator for 30 minutes to 2 hours.
Meanwhile, to prepare the pilaf: Cut 1 cup of the tomatoes in half. In a small saucepan combine halved tomatoes, the water, barley, basil and 1/4 teaspoon of the salt. Bring to boiling; reduce heat. Simmer, covered, 45 minutes or until barley is tender and water is absorbed.
To prepare the sauce: Press cucumber through a sieve to remove as much liquid as possible. In a small serving bowl combine cucumber, yogurt, dill and remaining 1/4 teaspoon salt. If desired, top with additional cucumber and dill.
Drain chicken, discarding marinade. On eight 14-inch skewers thread chicken, remaining 1 cup whole tomatoes, the zucchini, sweet peppers and onion, leaving 1/4 inch between pieces.
Grill chicken skewers, covered, over medium 10 to 12 minutes or until chicken is no longer pink and vegetables are tender, turning once. (See Tip)
Transfer pilaf to a serving bowl and, if desired, top with additional basil. Serve chicken skewers with pilaf, sauce and lemon wedges.
Tips
Tip: You can substitute quick-cooking barley for the pearled barley. Simply reduce the cooking time to 10 to 12 minutes.
If using wooden skewers, soak in water 30 minutes.
Variation: To broil chicken skewers, place them on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat 10 to 12 minutes, turning once. Or to cook on top of the stove, heat a grill pan over medium. Place skewers in pan and cook 10 to 12 minutes, turning once.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)371Calories11gFat35gCarbs35gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
