Lemon Chicken with Barley

 

A few weeks ago I found a new product from Knorr for a one skillet meal.  All you need to add is 1 lb. of chicken breast, spinach, and carrots.  

I'll walk you through the process!

Cut 1 lb. boneless, skinless chicken breasts into bite-sized pieces.  Put in a medium bowl and toss with 1 T. flour.

Heat 2 T. olive oil in a large non-stick skillet over medium-high heat.  Add chicken and stir frequently while chicken browns.  While chicken is cooking, chop 1 cup carrots.  **I decided to slice 4 large white mushrooms.  That was a smart decision.

After chicken browns for 5 minutes or so, add 2 cups of water to the skillet along with the mix shown above, with carrots and mushrooms if you choose to use those.  Stir to combine.

Lower heat to low, cover and let cook for 22 minutes.  The package warns that for best cooking of the barley, DO NOT remove the lid during the cooking.   I followed the instructions and the barley did begin to brown a LOT on the bottom.  So keep that in mind.

When the time is up, remove from heat and top with 6 oz. of baby spinach and cover again.  Let the spinach steam on the hot chicken and barley for 2 - 3 minutes and remove lid and stir to combine.

Serve immediately.

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