Mediterranean Chicken Stir-Fry

Ingredients

• Water

  Plain, clean water

  2 cup or 473g

• Barley

  Pearled, raw

  1 cup or 200g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Olive oil

  Salad or cooking

  4 tsp or 18g

• Onions

  Raw

  1 medium or 110g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Garlic

  Raw

  2 cloves, minced or 6g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Basil

  Spices, dried

  ½ tsp, leaves or 0.3g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Olives

  Ripe, canned (small-extra large)

  ½ cup or 67g

• Parsley

  Raw

  1 tbsp or 4g

Directions

1. In a small saucepan, bring the water to a boil. Stir in the barley, reduce heat, cover, and simmer for 10-12 minutes until tender. Remove from heat and let stand for 5 minutes.
2. Meanwhile, in a large skillet or wok, heat half of the olive oil over medium heat. Stir-fry the cubed chicken until no longer pink. Remove from skillet and keep warm.
3. In the same skillet, add the remaining olive oil and stir-fry the chopped onion for 3 minutes. Add zucchini, garlic, oregano, basil, salt, black pepper, and red pepper flakes. Stir-fry for an additional 2-4 minutes until vegetables are crisp-tender.
4. Return the chicken to the skillet, add the chopped tomatoes, olives, and parsley. Stir well to combine and heat through. Serve with the cooked barley.

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