Mediterranean Barley Salad

• 1 cup barley
• 3 cups chicken stock, fat free & low sodium
• 1/2 lb chicken breast, on the bone, skin on
• 1 tablespoon olive oil
• 1 teaspoon olive oil
• salt
• cracked black pepper
• garlic powder
• 1 garlic clove, minced
• 9 ounces Baby Spinach, one pre-washed bag
• 1/4 teaspoon crushed red pepper flakes
• 1 cup grape tomatoes, quartered
• 1/4 cup red onion, finely diced
• 1/2 cup kalamata olive, pitted and halved
• 1/2 cup reduced-fat feta cheese, crumbled
• 1 tablespoon Italian dressing

1. Preheat oven to 400 degrees.
2. Add barley and chicken stock to a medium pot. Bring to a boil. Cover and simmer for 1 hour. Set aside.
3. Place the chicken breast in a roasting pan, skin side up. Drizzle with 1 teaspoon olive oil and season with salt, pepper and garlic powder. Add about 1/4 cup of water to the bottom of the pan. Roast at 400 degrees for 35 minutes or until the internal temperature reaches 160-165 degrees. Once the chicken is cool, discard the skin and bones and cut into cubes. Set aside.
4. Add 1 tablespoon olive oil and garlic to a deep pot. Cook garlic on medium heat for 2 minutes. Add spinach and crushed red pepper flakes. Saute until spinach is wilted, about 5 minutes. Drain off any excess liquid and set aside.
5. In a large bowl, combine the barley, cubed chicken, wilted spinach, grape tomatoes, red onion, kalamata olives, feta cheese and Italian dressing. Stir together and re-season if necessary. Serve at room temperature.

barley, chicken stock, chicken breast, olive oil, olive oil, salt, cracked black pepper, garlic, garlic, spinach, red pepper, grape tomatoes, red onion, kalamata olive, feta cheese, italian dressing

Taken from www.food.com/recipe/mediterranean-barley-salad-411194 (may not work)