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

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

Diabetic Living Magazine
Source: Diabetic Living Magazine

Gallery

Recipe Summary

active:
5 mins
total:
45 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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; carbohydrates 37.8g; dietary fiber 6.7g; sugars 12.3g; fat 10.6g; saturated fat 1.2g; cholesterol 82.8mg; vitamin a iu 667.9IU; vitamin c 77.3mg; folate 74mcg; calcium 72.4mg; iron 2.3mg; magnesium 72.7mg; potassium 938.3mg; sodium 611.4mg.
Advertisement