Chicken Kabobs and Barley Pilaf
- 12-15 oz boneless, skinless chicken
- 2 tbsp oilve oil
- 2 tbsp balsamic vinegar
- 1/4 tsp garlic salt
- 1 green pepper
- 1 red pepper
- 1 yellow squash
- 1 zucchini squash
- 1 medium onion
- 8 cherry tomatoes
- 3/4 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°F
- Begin by cutting 12-15 oz. of 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, 2 Tbsp. balsamic vinegar, 1/4th tsp. 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 1 yellow squash and 1 zucchini into ½ inch slices. Dice 1 medium onion and set aside for use in the pilaf.
- Place the cut peppers and zucchini in a bowl, add 8 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 ½ way 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 ¾ cup quick barley to the onions, cook and stir constantly for about 2 minutes and then add 2 cups of low sodium chicken or vegetable broth and 1 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 1/4th 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.