Roasted Broccoli & Chicken Bake - cooking recipe

Ingredients

1 cup pearl barley
3 cups low sodium chicken broth
2 tablespoons olive oil
1 lb boneless skinless chicken breast, cut into 1 inch cubes
1 carrot, large, finely chopped
1 onion, small, finely chopped
2 teaspoons fresh thyme leaves, chopped
2 garlic cloves, finely chopped
8 ounces mushrooms, thinly sliced
1/4 cup water
6 cups broccoli florets
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation

Preheat oven to 400.
In large bowl, stir together barley and broth. Cover with vented plastic wrap, microwave on high 20-25 minutes or until most of the liquid is absorbed, stirring once.
Meanwhile, in large skillet, heat 1 Tbsp olive oil on med-high. Add chicken; sprinkle with 1/4 tsp each salt and pepper. Cook 4 minutes or until golden, stirring once. With slotted spoon, transfer chicken to bowl.
To skillet, add carrot, onion, and thyme. Cook 3 minutes, stirring.
Add garlic to skillet, 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 qt baking dish.
Toss broccoli with 1/8 tsp salt and remaining oil; arrange on top of barley mixture.
Bake 20-25 minutes or until broccoli is tender.