Grilled Chicken With Barley

• 1/4 cup lemon juice
• 1 tablespoon plus 1 teaspoon canola oil, divided
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 4 boneless skinless chicken breast halves (4 ounces each)
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1/2 cup medium pearl barley
• 1/4 teaspoon salt
• 1 medium carrot, chopped
• 1 small sweet red pepper, chopped
• 3 green onions, thinly sliced
• 1/4 teaspoon pepper

1. In a small bowl, combine the lemon juice, 1 tablespoon oil, garlic, oregano and basil. Pour 2 tablespoons marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade.
2. In a large saucepan, bring broth to a boil. Stir in barley and salt. Reduce heat; cover and simmer for 45-50 minutes or until tender. In a small nonstick skillet, saute carrot and red pepper in remaining oil until crisp-tender. Add onions and pepper; saute 2-3 minutes longer or until tender. Stir vegetables and reserved marinade into cooked barley.
3. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170u0b0. Serve with barley mixture.

lemon juice, canola oil, garlic, oregano, basil, chicken breast halves, chicken broth, pearl barley, salt, carrot, sweet red pepper, green onions, pepper

Taken from www.tasteofhome.com/recipes/grilled-chicken-with-barley/ (may not work)