Roasted Broccoli & Chicken Bake

• 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

1. Preheat oven to 400.
2. 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.
3. 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.
4. To skillet, add carrot, onion, and thyme. Cook 3 minutes, stirring.
5. Add garlic to skillet, cook 30 seconds, stirring, then add mushrooms and water, scraping up browned bits. Cook 2 minutes; remove from heat.
6. Stir in chicken and barley; transfer to shallow 3 qt baking dish.
7. Toss broccoli with 1/8 tsp salt and remaining oil; arrange on top of barley mixture.
8. Bake 20-25 minutes or until broccoli is tender.

pearl barley, chicken broth, olive oil, chicken breast, carrot, onion, thyme, garlic, mushrooms, water, broccoli florets, salt, pepper

Taken from www.food.com/recipe/roasted-broccoli-chicken-bake-463910 (may not work)