Moroccan-flavored chicken and butternut squash-barley pilaf are served with a mango chutney-yogurt blend in this 45-minute dinner recipe. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

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Directions

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  • In a medium saucepan heat oil over medium heat. Add shallot; cook for 3 minutes, stirring occasionally. Add broth, squash and barley. Bring to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or just until squash and barley are tender, stirring once or twice. Stir in apple. Cook, covered, for 3 to 4 minutes more or just until apple is tender. Remove from heat.

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  • Meanwhile, in a small bowl combine coriander, cumin, salt, turmeric and cayenne pepper. Sprinkle mixture evenly over chicken. Lightly coat chicken with cooking spray.

  • Coat an unheated grill pan or large nonstick skillet with cooking spray; heat over medium heat. Add chicken. Cook for 8 to 12 minutes or until an instant-read thermometer inserted in chicken registers 165 degrees F, turning once. Remove chicken from pan. Slice chicken.

  • Add pumpkin seeds to barley mixture; stir until combined. Snip any large pieces of chutney. In a small bowl stir together chutney and yogurt. To serve, divide barley mixture among four serving bowls or plates. Top with chicken and parsley. Serve with chutney mixture.

Nutrition Facts

350 calories; 8.9 g total fat; 1.5 g saturated fat; 73 mg cholesterol; 606 mg sodium. 766 mg potassium; 37.1 g carbohydrates; 4.6 g fiber; 15 g sugar; 30.9 g protein; 3989 IU vitamin a iu; 16 mg vitamin c; 31 mcg folate; 77 mg calcium; 2 mg iron; 93 mg magnesium;