Roasted Broccoli and Chicken Bake

Roasted Broccoli and Chicken Bake

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  • Prep Time


  • Total Time


  • Servings



  • 1

    cup(s) pearl barley

  • 3

    cup(s) lower-sodium chicken broth

  • 2

    tablespoon(s) olive oil

  • 1

    pound(s) skinless, boneless chicken breast halves, cut into 1-inch chunks

  • Salt

  • Pepper

  • 1

    large carrot, finely chopped

  • 1

    small onion, finely chopped

  • 2

    teaspoon(s) fresh thyme leaves, chopped

  • 2

    clove(s) garlic, finely chopped

  • 8

    ounce(s) mushrooms, thinly sliced

  • ¼

    cup(s) water

  • 6

    cup(s) (small) broccoli florets


1. Preheat oven to 400 degrees F. 2. In large microwave-safe bowl, stir together barley and broth. Cover with vented plastic wrap; microwave on high 20 to 25 minutes or until most of liquid is absorbed, stirring once. 3. Meanwhile, in 12-inch skillet, heat 1 tablespoon oil on medium-high. Add chicken; sprinkle with 1/4 teaspoon each salt and pepper. Cook 4 minutes or until golden, stirring once. With slotted spoon, transfer chicken to bowl. 4. To skillet, add carrot, onion, and thyme; cook 3 minutes, stirring. Add garlic; cook 30 seconds, stirring, then add mushrooms and water, scraping up browned bits. Cook 2 minutes; remove from heat. Stir in chicken and barley; transfer to shallow 3-quart baking dish. 5. Toss broccoli with 1/8 teaspoon salt and remaining oil; arrange on top of barley mixture. Bake 20 to 25 minutes or until broccoli is tender.


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