Average: 5 (1 vote)
Active time
20 minutes
Total time
2 hours
4 servings

1 tablespoon olive oil

½ cup chopped onion

½ cup chopped red bell pepper

½ cup chopped green bell pepper

1 clove garlic, finely chopped

1 medium tart green apple, chopped

1-2 tablespoons curry powder

1 cup whole grain barley kernels

2-½ cups chicken broth

4 boneless, skinless chicken breasts

½ teaspoon garlic salt (or a little minced garlic)

3 tablespoons orange marmalade or apricot jam

  1. Heat oil in large skillet; sauté onion, bell peppers and garlic 5 minutes, stirring occasionally.
  2. Add chopped apple and curry powder; sauté 4 minutes longer.
  3. Stir in barley and chicken broth; bring to boil. Reduce heat and simmer 20-25 minutes.
  4. Pour barley mixture into large baking dish or casserole. Arrange chicken breasts over barley and season with garlic salt. Cover and bake in 375º F oven for 45 minutes. Remove cover; brush chicken with marmalade. Continue to bake, uncovered, 15 minutes longer. Remove from oven and let stand 5 minutes before serving.


Recipe and photo courtesy of National Barley Foods Council


Calories: 440
Total Fat: 9g
Saturated Fat: 1.5g
Sodium: 110mg
Carbohydrate: 53g
Fiber: 9g
Total Sugars: 11g (Added Sugar: 0g)
Protein: 37g

Yield: 4 servings

How'd it Taste?

Gerod Bonhoff
Family favorite. Very fragrant and flavorful. Kid-friendly (not spicy).

Review this Recipe