Nutrition per serving may change if servings are adjusted.
3 large Cara Cara or navel oranges
1½ cups reduced-sodium chicken broth
¾ cup quick-cooking barley
2 cups fresh snow pea pods, trimmed and thinly bias-sliced
2 tablespoons canola oil
1 tablespoon snipped fresh mint
2 teaspoons Dijon-style mustard
½ teaspoon salt
¼ teaspoon black pepper
1 pound skinless, boneless chicken breast halves, cut into bite-size strips
Nonstick cooking spray
2 cups sliced fresh mushrooms
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), ¼ teaspoon of the salt and ⅛ teaspoon of the pepper. Stir in orange sections and the reserved orange juice.
Sprinkle chicken with the remaining ¼ teaspoon salt and ⅛ 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.