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Add a photoChicken Mushroom Barley Bake is hearty enough for a great one dish dinner. Succulent chicken smothered in a yogurt sauce, topped with mushrooms, all on a bed of bacon flavoured barley.
Ingredients
- 2 1/2 pounds chicken pieces (boneless/skinless)
- 12 oz. fresh mushrooms (sliced)
- 1 1/2 cups pot barley (rinsed)
- 2 1/2 cups water
- 1 1/2 cups greek yogurt
- 1 1/2 tbsp. no salt seasoning
- 1/2 tsp. onion powder
- 2 slices of thick bacon (diced)
- Salt & pepper
- Your choice of garnish
Directions
- Preheat oven to 425º F
- Make yogurt sauce: Combine yogurt, onion powder and no salt seasoning
- Set aside till ready to use
- Place the dutch oven on the stovetop over medium heat
- Brown diced bacon
- Remove from heat, and discard fat
- To the dutch oven add the rinsed barley and water
- Mix to combine
- Layer the chicken pieces on top of the barley mixture
- Season with salt and pepper
- Top the chicken with the yogurt sauce
- Add the sliced mushrooms
- Cover and bake for 55 minutes
- Garnish
- ENJOY!!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 354g | |
| Recipe makes 6 servings | |
| Calories 374 | |
| Calories from Fat 234 | 63% |
| Total Fat 25.97g | 32% |
| Saturated Fat 8.33g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 111mg | 37% |
| Sodium 206mg | 9% |
| Potassium 542mg | 15% |
| Total Carbs 5.6g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 3.87g | 3% |
| Protein 28.98g | 46% |
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