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Grilled Chicken Barley Bowl

INGREDIENTS

1/2 cup (125 mL) pearl or pot barley

2 cups (500 mL) baby arugula

4 carrots, sliced lengthwise

2 red peppers, quartered

2 boneless, skinless chicken breasts (about 1 lb/454 g)

2 tsp (10 mL) canola oil, divided

1 tsp chili powder

2 tsp (10 mL) balsamic vinegar

DIRECTIONS

Step 1
In a small saucepan, cover barley with water; bring to a boil. Reduce heat and simmer for about 20 minutes or until barley is tender but still chewy. Drain well and toss with arugula; set aside.

Step 2
Spray carrots and peppers with cooking spray; set aside.

Step 3
Toss chicken breasts with 1 tsp (5 mL) of the oil and chili powder to coat.

Step 4
Heat grill to medium high heat and grill carrots, peppers and chicken breasts for about 7 for the vegetables and about 12 minutes for the chicken. Turn occasionally until vegetables are tender and chicken is no longer pink inside. Remove to cutting board.

Step 5
Slice carrots and peppers; toss with remaining oil and vinegar. Divide barley mixture among 4 bowls and top with vegetables.

Step 6
Slice chicken and place over top to serve.

NUTRITIONAL INFO
Per serving (1 of 4)

Step 1
In a small saucepan, cover barley with water; bring to a boil. Reduce heat and simmer for about 20 minutes or until barley is tender but still chewy. Drain well and toss with arugula; set aside.

Step 2
Spray carrots and peppers with cooking spray; set aside.

Step 3
Toss chicken breasts with 1 tsp (5 mL) of the oil and chili powder to coat.

Step 4
Heat grill to medium high heat and grill carrots, peppers and chicken breasts for about 7 for the vegetables and about 12 minutes for the chicken. Turn occasionally until vegetables are tender and chicken is no longer pink inside. Remove to cutting board.

Step 5
Slice carrots and peppers; toss with remaining oil and vinegar. Divide barley mixture among 4 bowls and top with vegetables.

Step 6
Slice chicken and place over top to serve.