1-1/4 cups water
2/3 cup uncooked quick-cooking barley
1 tsp. lemon zest
1 cup grape;e tomatoes, quartered
12 kalamata olives, coarsely chopped
1/4 cup snipped parsley
1 Tbsp. red wine vinegar
1/2 Tbsp.EVOO
3 medium garlic clove, minced
1/4 tsp. salt
Vegetable spray
1 lb. chicken breast tenders, all fat removed
1/2 tsp. oregano, crushed
1/2 tsp. salt-free lemon pepper
In a small saucepan, bring water to a boil, stir in barley and lemon zest. Reduce heat and simmer covered for 10 minutes or until all liquid is absorbed. Meanwhile in a medium bowl stir together tomatoes, olives, parsley, vinegar, oil, garlic and salt. Spray a 12-in. skillet, heat until hot, put chicken in skillet. Sprinkle with oregano and lemon pepper. Cook for 4 minutes or until no longer pink in center, turning frequently.
To serve spoon barley onto plated. Arrange chicken on top. Spoon tomato mixture over chicken. This is really good with a green salad with all kinds of greens in it plus your other salad things.