Breakfast

Chicken, Blackberry & Barley Toss with Yogurt Thyme Dressing

The juiciness of blackberries complements rich herbed yogurt and hearty barley. The Yogurt Thyme Dressing can also double as a marinade for chicken or lamb.

None

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Servings
4
Prep Time
20 min
Duration
20 min

Ingredients

  • 1 cup pearled barley
  • 1/4 cup reduced-fat or whole-milk plain Greek yogurt
  • 1/8 tsp sea salt 1 tsp raw honey
  • 2 tsp dried thyme or dried mint
  • 1 tbsp extra-virgin olive oil, divided
  • 1 lb boneless, skinless chicken breast, cut into 1/4-inch-thick strips
  • 6 oz blackberries
  • 1/4 cup minced radish tops, rinsed well and patted dry, optional

Preparation

  1. In a medium pot, bring 2 cups water to a boil. Add barley, cover and reduce heat to low. Simmer for 10 minutes, then check to see if barley has reached desired tenderness. If too chewy, cook for an additional 2 minutes and check again. Drain barley well and transfer to a large mixing bowl.
  2. Meanwhile, prepare Yogurt Thyme Dressing: In a small bowl, combine yogurt, salt, honey, thyme, 1 tbsp water and 1 1/2 tsp oil. Whisk with a fork and set aside.
  3. In a large nonstick pan, heat remaining 1 1/2 tsp oil on medium. Add chicken and cook for 5 to 6 minutes, flipping halfway. When cooked through and lightly browned, use a slotted spoon to remove chicken and transfer it to bowl with barley.
  4. Add blackberries and Yogurt Thyme Dressing to barley-chicken mixture and toss well. Garnish with radish tops (if using).

Nutrition Information

  • Serving Size 1 1/2 cups
  • Calories 373
  • Carbohydrate Content 46 g
  • Cholesterol Content 66 mg
  • Fat Content 6 g
  • Fiber Content 10 g
  • Protein Content 32 g
  • Saturated Fat Content 1 g
  • Sodium Content 112 mg
  • Sugar Content 3 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g