Ingredients
2 cups water1 cup quick-cooking barley1 pound boneless skinless chicken breasts, cubed3 teaspoons olive oil, divided1 medium onion, chopped2 medium zucchini, chopped2 garlic cloves, minced1 teaspoon dried oregano1/2 teaspoon dried basil1/4 teaspoon salt1/4 teaspoon pepperDash crushed red pepper flakes2 plum tomatoes, chopped1/2 cup pitted Greek olives, chopped1 tablespoon minced fresh parsley
Preparation
In a small saucepan, bring water to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Remove from the heat; let stand for 5 minutes.
Meanwhile, in a large skillet or wok, stir-fry chicken in 2 teaspoons oil until no longer pink. Remove and keep warm.
Stir-fry onion in remaining oil for 3 minutes. Add the zucchini, garlic, oregano, basil, salt, pepper and pepper flakes; stir-fry 2-4 minutes longer or until vegetables are crisp-tender. Add the chicken, tomatoes, olives and parsley. Serve with barley.
