Grilled Chicken with Barley

Modified from Healthy Cooking

1/4 cup lemon juice

1 tbsp plus 1 tsp canola oil, divided

2 garlic cloves, minced

1 tsp dried oregano

1/2 tsp dried basil

4 boneless chicken breast halves (4 oz each)

1 can (14.5 oz) chicken broth

1/2 cup medium pearl barley

1 medium carrot, chopped

1 small red pepper, chopped [I used green pepper]

1/2 small onion, chopped

1/4 tsp pepper

In a small bowl, combine lemon juice, 1 tbsp oil, garlic, oregano and basil. Pour 2 tbsp into container with chicken. Seal and coat, refrigerate for about an hour.

Cover and refrigerate rest of marinade as well.

In a large saucepan, bring broth to boil. Stir in barley. Reduce heat; cover and simmer for 45-50 minutes or until tender.

Sauté carrot, red pepper and onion until tender. Add pepper. Stir veggies and reserved marinade into cooked barley.

Drain marinade from chicken. Grill chicken for 4-7 minutes on each side or until juices are clear. Serve with barley mixture.

Serves 4.