1 tsp. Lemon zest
1 tsp. Fresh Rosemary, chopped
1 tsp. Fresh Thyme, chopped
1/2 tea. + Salt
1/4 tea. Pepper
1 cut-up Chicken (about 3 lbs.)
1 Tab. Olive oil
3/4 cup shredded Carrot, coarsely chopped
1 large rib Celery, diced (3/4 cup)
2 med. Shallots, peeled and diced
2 cups Chicken or Vegetable broth
1 cup (quick -cook) Barley
1 Cucumber, peeled and cut into 1-inch wedges
8 oz. Beets, quartered
1/3 cup plain Greek yogurt
2 Tab. Lemon Juice
1/2 tea. Sugar
Heat oven 425F. In a small bowl, combine lemon zest, Rosemary, Thyme, salt and pepper. Tuck under the skin of the chicken. Place chicken on a baking sheet. Roast for 30 minutes.
Meanwhile, heat oil in a medium lidded saucepan and cook carrots and celery for 5 minutes. Add broth, increase heat to high and bring to a boil. Stir in Barley and a pinch of salt. Cover, reduce heat and simmer 12-14 minutes. Let stand 5 minutes; drain if needed.
Assemble salad and make dressing by combining cucumber and beets in a bowl. Whisk yogurt, lemon juice, sugar and a pinch of salt and pepper in a medium bowl.
Serve chicken with Barley Pilaf and beet salad. Drizzle salad with dressing just before serving.
Serving: 1/4 of recipe
14 g Fat
Source : Family Circle, Oct. 2015