Rating: 4.8 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Barley and pistachios give this healthy chicken recipe a double dose of nutty flavor. For an easy change-up, swap in your favorite whole grain, such as brown rice, farro or quinoa.

Hilary Meyer
Source: EatingWell Magazine, January/February 2017
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F. Coat a wire rack with cooking spray and place on a foil-lined baking sheet.

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  • Bring 2 cups water and barley to a boil in a small saucepan. Reduce heat, cover and simmer until tender, 10 to 12 minutes. Set aside.

  • Meanwhile, pulse 3/4 cup pistachios, breadcrumbs, orange zest and garlic powder in a food processor until the pistachios are coarsely chopped. Transfer to a shallow dish. Whisk egg white and the remaining 1 tablespoon water in another shallow dish.

  • Place chicken between 2 pieces of plastic wrap. Pound with the smooth side of a meat mallet or heavy saucepan to an even 1/2-inch thickness. Sprinkle the chicken with 1/4 teaspoon salt, coat with the egg mixture and dredge in the pistachio mixture, patting to adhere. Place on the prepared rack. Coat both sides of the chicken with cooking spray.

  • Bake the chicken until an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 15 minutes.

  • Heat oil in a large skillet over medium heat. Add tomatoes and vinegar. Cook until the tomatoes just start to collapse, about 1 minute. Remove from heat.

  • Drain the barley, if necessary, and stir into the tomatoes along with the remaining 1/4 cup pistachios, 1/4 teaspoon salt and parsley. Serve with the chicken.

Nutrition Facts

565 calories; protein 36.1g; carbohydrates 47.3g; dietary fiber 8.9g; sugars 3.8g; fat 27.3g; saturated fat 3.6g; cholesterol 62.7mg; vitamin a iu 1669.3IU; vitamin c 26.6mg; folate 47.5mcg; calcium 73.6mg; iron 3.4mg; magnesium 68.7mg; potassium 780.4mg; sodium 514mg.
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Reviews (5)

5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/04/2018
Awesome dish!! I substituted Farro for the barley and served smashed brussel sprouts alongside. I excluded the extra pistachio at the end as I thought it would be too much. I might try it next time. Something different that the wife loved but my 6 year old was not a fan but he is picky as most 6 year olds are! All in all A and will be in the future dinner rotation! Read More
Rating: 5 stars
09/22/2017
I have not tried this recipe yet but it looks really yummy. Since I am vegetarian I am planning to use a meet substitute for this recipe. Read More
Rating: 5 stars
08/01/2020
Very easy and tasty. Barley is not something I have tried very often besides in soups. I added this to my weekly rotation! Read More
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Rating: 4 stars
07/21/2021
Delicious! Loved this. The barley salad was missing something, I think going either a lemon dressing route or a balsamic dressing route instead of the plain vinegar would have helped it along. I also think leaving the pistachios out of the salad would make this feel a little less same-same, maybe adding fine chopped red onion or something too, it needed something bright. Chicken was gorgeous. Read More
Rating: 4 stars
03/31/2017
yummy protein whole grain meal Read More