Chicken Kabobs and Barley Pilaf
Ingredients (serves 4)
- 12-15 oz. boneless, skinless chicken
- 3 tbsp. oilve oil
- 1 tbsp. butter
- 2 tbsp. balsamic vinegar
- ¼ tsp. garlic salt
- 1 green pepper
- 1 red pepper
- 1 yellow squash
- 1 zucchini squash
- 1 medium onion
- 8 cherry tomatoes
- ¾ cup quick barley
- 2 cups low-sodium chicken or vegetable broth
- 1 bay leaf
- freshly grated parmesan (desired amount)
- fresh parsley (for garnish)
- Preheat oven to 350 degrees F.
- Begin by cutting the boneless, skinless chicken (breast or thighs) into 2-inch cubes and then add the cubed chicken to a large bowl. Mix in 2 tbsp. olive oil, the balsamic vinegar, the garlic salt and a couple of dashes of black pepper. Set aside to marinate.
- On a sanitized surface and with clean hands, wash and prepare the vegetables and begin soaking the wooden skewers.
- Remove the core and seeds from one green pepper and one red pepper, and then cut into chunks. Cut the yellow squash and zucchini into ½ inch slices. Dice the onion and set aside for use in the pilaf.
- Place the cut peppers and zucchini in a bowl, add the cherry tomatoes and then lightly season with a little salt and 1 tbsp. olive oil. Toss gently.
- Build 8 kabobs by placing the vegetables and chicken on the skewers, paying attention that the vegetables and chicken are equally distributed across the 8 skewers. Discard the chicken marinade.
- Place the skewers on a foil-lined baking pan and place the pan in the oven. Bake until the chicken is cooked through and the vegetables are tender (about 20 minutes - turn halfway through).
- While the kabobs are baking, melt 1 tbsp. butter in a medium sauce pan over medium heat; add the onion, and sprinkle with salt and pepper. Sauté the onion for about 5 minutes, or until they begin to soften.
- Add the quick barley to the onions, cook and stir constantly for about 2 minutes and then add the broth and bay leaf. Reduce the heat to low, cover and cook until the barley is almost tender (about 20-25 minutes). Salt and pepper to taste; top with a little freshly grated parmesan cheese and fresh parsley, if desired.
- Serve each plate with ¼ of the pilaf, 2 kabobs, and a side dish of your favorite fruit.
- The marinade works well for any type of meat.
- Consider using minced garlic, adding a little more, if you are a garlic lover.
- Consider adding a little curry to the pilaf.