Makes 6 servings (1 1/2 cups per serving)

Ingredients

• 1 tbsp canola oil 
• 3 boneless skinless chicken breasts, cubed 
• 1 cup diced onion
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves minced garlic 
• 1 tbsp minced fresh ginger 
• 1 tbsp ground turmeric 
• 6 cups low-sodium chicken broth 
• 1 tbsp dried thyme 
• 1 tbsp dried rosemary 
• 1 tsp pepper 
• 1 cup pearl barley 
• ½ cup frozen peas 

Preparation

1. Heat oil in a pot over medium-high heat. 
2. Add chicken and cook for 8 minutes. 
3. Add onions and cook until softened, about 5 minutes. 
4. Add carrots, celery, garlic, ginger and turmeric. Cook until vegetables begin to soften, about 5 minutes. 
5. Add broth, thyme, rosemary and pepper.  Bring to a boil and cook until the carrots and celery are almost tender, about 5 minutes. 
6. Add barley and cook until tender, about 10 minutes.  
7. Remove from heat and add peas. Cover and let sit for 5 minutes. 
8. Serve and enjoy! 

 

Nutritional analysis per serving: 282 calories, 7 g fat, 30 g protein, 24 g carbohydrate (19 g available carbohydrate), 5 g fibre, 250 mg sodium 

My Viva Plan® Servings: 1 grain, 4 proteins, 1 vegetable

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