Oregano Chicken with Fresh Tomato-Kalamata Sauce

1 ¼ cups water
2/3 cup uncooked quick-cooking barley
1 tsp. grated lemon zest (optional)
5 oz. grape tomatoes or cherry tomatoes, quartered (about 1 cup)
12 kalamata olives, coarsely chopped
¼ cup snipped fresh parsley
1 TBS red wine vinegar
½ TBS extra virgin olive oil
1 medium garlic clove, minced
¼ tsp. salt
Vegetable oil spray
1 lb. chicken breast tenders, all visible fat discarded
½ tsp. dried oregano, crumbled
½ tsp. salt-free lemon-pepper

In a small saucepan, bring water to a boil over high heat. Stir in barley and lemon zest. Reduce heat and simmer, covered, for 10 minutes, or until liquid is absorbed.
Meanwhile, in a medium bowl, stir together tomatoes, olives, parsley, vinegar, oil, garlic, and salt.
Heat a 12-in. nonstick skillet over medium-high heat. Remove from heat and spray with vegetable oil spray (being careful not to spray near a gas flame). Put chicken in skillet. Sprinkle with oregano and lemon-pepper. Cook for 4 minutes, or until no longer pink in center, turning frequently.
Spoon barley onto plates. Arrange chicken on top. Spoon tomato mixture over chicken.
Serves 4

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