Prep Time:45 minsAdditional Time:15 minsTotal Time:1 hrServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:45 minsAdditional Time:15 minsTotal Time:1 hrServings:8Yield:8 servings
Prep Time:45 mins
Prep Time:
45 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:1 hr
Total Time:
1 hr
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2poundsskinless, boneless chicken breast halves, cut into bite-size pieces1teaspoonpoultry seasoning2tablespoonsolive oil1 ½cupschopped fresh mushrooms1cupchopped carrot½cupchopped onion½cupchopped green sweet pepper4clovesgarlic, minced2tablespoonssnipped fresh basil or 2 teaspoons dried basil, crushed1tablespoonsnipped fresh parsley or 1 teaspoon dried parsley, crushed¼teaspoonground black pepper⅛teaspoonsalt6cupswater2tablespoonschicken bouillon granules1poundpotatoes, cut into 1-inch pieces (about 2-3/4 cups)½cupquick-cooking barley
Cook Mode(Keep screen awake)
Ingredients
2poundsskinless, boneless chicken breast halves, cut into bite-size pieces
1teaspoonpoultry seasoning
2tablespoonsolive oil
1 ½cupschopped fresh mushrooms
1cupchopped carrot
½cupchopped onion
½cupchopped green sweet pepper
4clovesgarlic, minced
2tablespoonssnipped fresh basil or 2 teaspoons dried basil, crushed
1tablespoonsnipped fresh parsley or 1 teaspoon dried parsley, crushed
¼teaspoonground black pepper
⅛teaspoonsalt
6cupswater
2tablespoonschicken bouillon granules
1poundpotatoes, cut into 1-inch pieces (about 2-3/4 cups)
½cupquick-cooking barley
DirectionsIn a medium bowl, toss chicken breast pieces with the poultry seasoning; set aside.In a 5- to 6-quart Dutch oven, heat 1 tablespoon of the oil over medium heat. Add mushrooms, carrot, onion, sweet pepper, garlic, dried basil and parsley (if using), black pepper, and salt; cook for 10 minutes, stirring occasionally. Remove vegetables from Dutch oven; set aside.Add the remaining 1 tablespoon oil to the Dutch oven; heat over medium heat. Add chicken pieces; cook about 5 minutes or until browned, stirring occasionally. Return vegetables to Dutch oven. Stir in the water and chicken bouillon granules. Bring to boiling; stir in potatoes and barley. Return to boiling; reduce heat. Cover and simmer about 15 minutes or until potatoes are tender. Stir in fresh basil and parsley (if using).Photography / Kelsey Hansen, Styling / Sammy MilaOriginally appeared: Diabetic Living Magazine
Directions
In a medium bowl, toss chicken breast pieces with the poultry seasoning; set aside.In a 5- to 6-quart Dutch oven, heat 1 tablespoon of the oil over medium heat. Add mushrooms, carrot, onion, sweet pepper, garlic, dried basil and parsley (if using), black pepper, and salt; cook for 10 minutes, stirring occasionally. Remove vegetables from Dutch oven; set aside.Add the remaining 1 tablespoon oil to the Dutch oven; heat over medium heat. Add chicken pieces; cook about 5 minutes or until browned, stirring occasionally. Return vegetables to Dutch oven. Stir in the water and chicken bouillon granules. Bring to boiling; stir in potatoes and barley. Return to boiling; reduce heat. Cover and simmer about 15 minutes or until potatoes are tender. Stir in fresh basil and parsley (if using).Photography / Kelsey Hansen, Styling / Sammy Mila
In a medium bowl, toss chicken breast pieces with the poultry seasoning; set aside.
In a 5- to 6-quart Dutch oven, heat 1 tablespoon of the oil over medium heat. Add mushrooms, carrot, onion, sweet pepper, garlic, dried basil and parsley (if using), black pepper, and salt; cook for 10 minutes, stirring occasionally. Remove vegetables from Dutch oven; set aside.
Add the remaining 1 tablespoon oil to the Dutch oven; heat over medium heat. Add chicken pieces; cook about 5 minutes or until browned, stirring occasionally. Return vegetables to Dutch oven. Stir in the water and chicken bouillon granules. Bring to boiling; stir in potatoes and barley. Return to boiling; reduce heat. Cover and simmer about 15 minutes or until potatoes are tender. Stir in fresh basil and parsley (if using).
Photography / Kelsey Hansen, Styling / Sammy Mila
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)249Calories5gFat20gCarbs29gProtein
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.
