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


Recipe Summary

45 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

1 chicken breast half, 3/4 cup barley mixture and 2 tablespoons chutney mixture
350 calories; protein 30.9g; carbohydrates 37.1g; dietary fiber 4.6g; sugars 15.4g; fat 8.9g; saturated fat 1.5g; cholesterol 72.7mg; vitamin a iu 3989.5IU; vitamin c 16.1mg; folate 31.3mcg; calcium 76.8mg; iron 2mg; magnesium 92.8mg; potassium 766.3mg; sodium 606.2mg.

3 1/2 lean protein, 1 other carbohydrate, 1 starch, 1 vegetable,1/2 fat