Chicken and barley bake

1 Servings

Ingredients

Quantity Ingredient
1 cup Chopped onion
¾ cup Chopped carrots
¾ cup Water
½ cup Pearl barley
1½ teaspoon Instant chicken bouillon granules
½ teaspoon Poultry seasoning
1 Clove garlic; minced
4 Chicken thighs; skinned, (1-1/2 lbs. total)
3 tablespoons Fresh snipped parsley

Directions

**quick & easy** Source: Better Homes and Gardens New Dieter's Cookbook In a medium saucepan combine onion, carrots, water, barley, bouillon granules, poultry seasons, and garlic. Heat mixture to boiling.

Pour hot mixture into a 1-½ quart casserold. Arrange chicken thighs on top of mixture.

Bake, covered, in a 350 deg. oven for 1 hour or until barley and chicken are tender. Sprinkle with parsley. Makes 4 servings.

**Note--I use chicken breast instead Nutrition info per serv.

257 calories

20 g proteim

27 g carbs

8 g fat

62 mg cholesterol

212 mg. sodium

393 mg potassium

Posted to TNT Recipes Digest by SXSP63B@... ( PAMELA J REILING) on Apr 15, 1998

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