Recipes for the South Beach Diet or Other Good Carb Diets

1/2 pound skinless, boneless chicken breast halves
2 cups chicken broth
1 cup uncooked quick-cooking barley
1/2 teaspoon dried dill weed
1/2 teaspoon garlic salt
2 teaspoons vegetable oil
2 1/2 cups zucchini — thinly sliced
OR
2 1/2 cups carrot — thinly sliced
1 medium onion — cut lengthwise in half, then cut crosswise into thin slices

Directions
Remove fat from chicken. Cut chicken into 3/4-inch pieces. Heat broth to boiling in 1 1/2-quart saucepan. Stir in barley, dill weed and garlic salt; reduce heat to low. Cover and simmer about 10 minutes or until barley is tender; remove from heat. Let stand covered 5 minutes.

While barley is cooking, spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry about 4 minutes or until no longer pink in center. Remove chicken from skillet; keep warm.

Add oil to skillet; rotate skillet to coat with oil. Add zucchini and onion; stir-fry about 4 minutes or until vegetables are crisp-tender. Stir in chicken. Toss with cooked barley.

Filed under: Poultry, Main Dishes, Phase 2