Grilled Chicken with Barley

My Mother-In-Law and I share a subscription to Healthy Cooking Magazine, formerly called Light & Tasty. It has all sorts of low fat, low sodium, diabetic friendly, calorie counting, type recipes. It gets delivered our house, so I always get to check out all the yummy recipes first. The magazine came today, and I couldn't resist trying out this recipe. It still needs a bit of tweaking, but it was quite good as-is. Overall, both Rob and I really enjoyed it!

Grilled Chicken with Barley
Prep: 20 min. + marinating
Cook: 50 min.
Yield: 4 Servings

1/4 C. Lemon juice
1 Tbsp. plus 1 Tsp, canola oil, divided
2 Garlic Cloves, minced
1 Tsp. Oregano
1/2 Tsp. Basil
4 Boneless, skinless chicken breast halves (4 oz. each)
1 Can (14.5 oz.) reduced-sodium chicken broth
1/2 C medium pearl barley
1/4 tsp. salt
1 Med. carrot, chopped
1 small sweet red pepper,chopped
3 green onions, thinly sliced
1/4 Tsp. pepper

1. In a small bowl, combine lemon juice, 1 Tbsp. oil, garlic, oregano and basil. Pour 2 Tbsp. marinade into large resealable plastic bag; add the thawed chicken. Seal the bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade.
2. In a large saucepan, bring broth to a boil. Stir in barley and salt. Reduce heat; cover and simmer for 45-50 minutes or until tender. In a small nonstick skillet, saute carrot and red pepper in remaining oil until crisp-tender. Add onions and pepper; saute 2-3 minutes longer or until tender. Stir vegetables and reserved marinade into cooked barley.
3. Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until juices run clear. Serve with barley mixture.

Nutrition facts:
1 chicken breast half with 3/4 cup barley mixture equals
270 calories
7g fat (1g saturated fat)
63 mg cholesterol
514 mg sodium
25g carbohydrate
5 g fibre
28g protein
Diabetic exchange: 3 very lean meat, 1.5 starch, 1 fat.

So these are my "Holly additions." I didn't halve my chicken breasts, but rather left them whole. I don't buy liquid broths (too expensive), so I just added one chicken bouillon cube to my water before it boiled. In order to stretch this so we had leftovers for Rob's lunch, I cooked 1 C. barley, used 3 carrots, used a green pepper (didn't have a red one), added a small zucchini, and 4 mushrooms. We also don't have a indoor grill, so I just pan fried the chicken and found it still to be quite good.