The Martin Cooking

Roasted Broccoli and Chicken Bake

Ingredients 

• 1 cup(s) pearl barley
• 3 cup(s) lower-sodium chicken broth
• 2 tablespoon(s) olive oil
• 1 pound(s) skinless, boneless chicken breast halves, cut into 1-inch chunks
• Salt
• Pepper
• 1 large carrot, finely chopped
• 1 small onion, finely chopped
• 2 teaspoon(s) fresh thyme leaves, chopped
• 2 clove(s) garlic, finely chopped
• 8 ounce(s) mushrooms, thinly sliced
• 1/4 cup(s) water
• 6 cup(s) (small) broccoli florets

1. Preheat oven to 400 degrees F.
2. In large microwave-safe bowl, stir together barley and broth. Cover with vented plastic wrap; microwave on high 20 to 25 minutes or until most of liquid is absorbed, stirring once.
3. Meanwhile, in 12-inch skillet, heat 1 tablespoon oil on medium-high. Add chicken; sprinkle with 1/4 teaspoon each salt and pepper. Cook 4 minutes or until golden, stirring once. With slotted spoon, transfer chicken to bowl.
4. To skillet, add carrot, onion, and thyme; cook 3 minutes, stirring. Add garlic; cook 30 seconds, stirring, then add mushrooms and water, scraping up browned bits. Cook 2 minutes; remove from heat. Stir in chicken and barley; transfer to shallow 3-quart baking dish.
5. Toss broccoli with 1/8 teaspoon salt and remaining oil; arrange on top of barley mixture. Bake 20 to 25 minutes or until broccoli is tender.