Chicken, Barley, And Brussels Sprouts (8.5 PTS)

Recipe Ingredients

		Cooking spray
8		Chicken thighs - skinned about 2 pounds
1 cup	62g / 2.2oz	Chopped onion
1 cup	237ml	Uncooked pearl barley
2		Garlic cloves - minced
3 cups	711ml	No-salt-added chicken broth
14 1/2 oz	411g	Stewed tomatoes - undrained
1/2 teaspoon	2.5ml	Dried rosemary - crushed
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Pepper
1/8 teaspoon	0.6ml	Dried rhyme
10 oz	284g	Frozen Brussels sprouts - thawed
		Thyme sprigs - optional

Recipe Instructions

Coat a large nonstick skillet with cooking spray, place over medium heat

until hot. Add chicken; cook 5 minutes, browning on both sides. Remove

chicken from skillet; set aside. Add onion, barley, and garlic to skillet:

saute 5 minutes. Add broth and next 5 ingredients; bring to a boil. Return

chicken to skillet. Cover, reduce heat, and simmer 45 minutes, stirring

occasionally. Stir in Brussels sprouts; simmer, uncovered, an additional

15 minutes or until chicken is done. Garnish with thyme sprigs, if

desired.

Yield: 4 servings (serving size: 1 chicken thigh and 1 1/2 cups barley

mixture).

Exchanges: 3 P/M, 1 FR/V, 2 B

Per serving: CAL 449 (19% from fat); PRO 32.6 g; FAT 9.5 g (sat 2.4 g);

CARB 57.7 g; FIB 12.1 g; CHOL 79 mg; IRON 4.2 mg; SOD 515 mg; CALC 105 mg.

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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