Easy Sweet-N-Yummy Chicken With Barley Recipe

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Ingredients:

Serving

4 boneless skinless chicken breasts
1/2 onion, sliced (more if desired)
4 carrots, peeled and chopped into big chunks
1/3 cup honey
1/4 cup butter
1/4 cup water (more if desired)
1 tbsp garlic powder
1 tsp curry powder
1 tsp salt
1 1/2 cups barley
3 1/2 cups water
2 bouillon cubes ( beef , chicken , or vegetable)
1 bay leaf

Directions:

Rinse barley and add to medium saucepan. Cover with water. Add bullion cubes and bay leaf. Bring to boil on stove; lower heat to low and cook until barley is tender, stirring infrequently, about 40 minutes. Drain and keep covered.
While barley is cooking, place chicken breasts in casserole dish. Place carrots and onion slices over and around the chicken.
Melt butter in the microwave with the water. Then add honey, garlic powder, curry powder, and salt. Stir to blend and pour mixture over chicken.
Cook, uncovered, until chicken is no longer pink, about 30 minutes. Remove chicken and continue cooking carrots if they haven't reached desired tenderness.
Serve chicken, carrots and onion over cooked barley with more of the sauce. Enjoy!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	72.46 Kcal (303 kJ)
Calories from fat	18.27 Kcal
		% Daily Value*
Total Fat	2.03g	3%
Cholesterol	17mg	6%
Sodium	142.26mg	6%
Potassium	125.31mg	3%
Total Carbs	8.39g	3%
Sugars	2.75g	11%
Dietary Fiber	1.42g	6%
Protein	5.72g	11%
Vitamin C	0.5mg	1%
Vitamin A	0.1mg	3%
Iron	0.3mg	2%
Calcium	9.1mg	1%

Amount Per 100 g
Calories	111.42 Kcal (466 kJ)
Calories from fat	28.09 Kcal
		% Daily Value*
Total Fat	3.12g	3%
Cholesterol	26.14mg	6%
Sodium	218.75mg	6%
Potassium	192.69mg	3%
Total Carbs	12.9g	3%
Sugars	4.23g	11%
Dietary Fiber	2.19g	6%
Protein	8.79g	11%
Vitamin C	0.8mg	1%
Vitamin A	0.1mg	3%
Iron	0.5mg	2%
Calcium	14mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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