NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken Breast

1/3 cup dry Whole Grain Barley (approximately 0.33 cup)

1 cup sliced Mushrooms

1/4 small Onion, diced

2 cloves Garlic, minced

1 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1 tbsp grated Parmesan Cheese

PREPARATION

• 1

  Season the chicken breast lightly with salt and pepper. In a skillet over medium heat, cook the chicken breast until fully cooked (about 4-5 minutes per side). Remove from heat, let it rest, and then slice into bite-sized pieces.

• 2

  Rinse the whole grain barley under cold water. In a medium saucepan, bring the chicken broth to a simmer.

• 3

  In a separate large pan, heat olive oil over medium heat. Add the diced onion and minced garlic; sauté until fragrant and translucent.

• 4

  Add the sliced mushrooms to the pan and cook until softened and lightly browned.

• 5

  Stir in the rinsed barley, coating it with the onion, garlic, and mushroom mixture. Gradually add the simmering chicken broth, stirring frequently. Allow the barley to absorb the broth slowly, maintaining a gentle simmer for about 25-30 minutes until the barley is tender and has a creamy consistency.

• 6

  Once the barley has reached a risotto-like consistency, gently fold in the sliced chicken breast. Allow the flavors to meld for an additional 2 minutes on low heat.

• 7

  Remove the pan from heat, then stir in the grated Parmesan cheese until well combined.

• 8

  Plate your creamy whole grain mushroom risotto and enjoy it warm.