Barley and pistachios give this healthy chicken recipe a double dose of nutty flavor. For an easy change-up, swap in your favorite whole grain, such as brown rice, farro or quinoa.
- By: Hilary Meyer
Ingredients 4 servings
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- Olive oil or canola oil cooking spray
- 2 cups water plus 1 tablespoon, divided
- 1 cup quick barley
- 1 cup salted shelled pistachios, divided
- ½ cup whole-wheat panko breadcrumbs
- 1 teaspoon orange zest
- ½ teaspoon garlic powder
- 1 large egg white
- 2 (8 ounce) boneless, skinless chicken breasts, trimmed and cut in half crosswise
- ½ teaspoon salt, divided
- 2 tablespoons extra-virgin olive oil
- 1 cup cherry tomatoes, halved
- 1 tablespoon white-wine vinegar
- 1 cup chopped fresh parsley
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