Fresh mint and citrus flavors pair perfectly in this quick dish.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

5 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Remove 1 teaspoon zest from an orange. Peel and section oranges over a bowl to catch juices; reserve 2 tablespoons juice.

  • In a large saucepan bring broth to boiling; stir in barley. Simmer, covered, 10 to 12 minutes or until tender. Remove from heat. Stir in pea pods. Let stand, covered, 5 minutes; drain if necessary. Stir in the next three ingredients (through mustard), 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Stir in orange sections and the reserved orange juice.

  • Sprinkle chicken with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Coat a large nonstick skillet with cooking spray; heat over medium heat. Add chicken; cook and stir until no longer pink. Remove from skillet. Add mushrooms to skillet; cook 5 minutes or until tender and beginning to brown, stirring occasionally.

  • To serve, stir chicken and mushrooms into barley mixture. Sprinkle servings with orange zest.

Nutrition Facts

369 calories; protein 33g 66% DV; carbohydrates 37.8g 12% DV; exchange other carbs 2.5; dietary fiber 6.7g 27% DV; sugars 12.3g; fat 10.6g 16% DV; saturated fat 1.2g 6% DV; cholesterol 82.8mg 28% DV; vitamin a iu 667.9IU 13% DV; vitamin c 77.3mg 129% DV; folate 74mcg 19% DV; calcium 72.4mg 7% DV; iron 2.3mg 13% DV; magnesium 72.7mg 26% DV; potassium 938.3mg 26% DV; sodium 611.4mg 25% DV.