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.