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Moroccan Chicken & Olives with Barley

Flavourfully Wholesome
  • Cook

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  • Difficulty

  • Makes

  • Marinate time

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  • Prep

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  • serves

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  • 2 Tbsp. (30 mL) olive oil
  • 1 lb. (450 g) boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 Tbsp. (15 mL) all-purpose flour
  • 2 cups (500 mL) water
  • 1 cup (250 mL) sliced carrots, (about 1/2-in. [1.5 cm] thick)
  • 1 package Knorr® One Skillet Meals – Moroccan Chicken with Barley
  • 2 cups (500 mL) cauliflower florets
  • 12 pimiento-stuffed green olives
  • 3 Tbsp. (45 mL) raisins

NUTRITIONAL INFORMATION

 

Amount per serving

Calories380
Total Fat11g
Saturated Fat2g
Trans Fat0g
Cholesterol65mg
Sodium700mg
Total Carbs40g
Dietary Fiber10g
Sugars9g
Protein30g
Calcium6%
Iron15%
Potassium15%

  • 1 HEAT your olive oil in a large nonstick skillet over medium-high heat. Season your chicken with salt and pepper if you'd like, then toss with flour and cook for 4 minutes until browned. (Chicken will continue to thoroughly cook with the barley.)
  • 2 ADD water, carrots and contents of Knorr® One Skillet Meals – Moroccan Chicken with Barley to the skillet and bring to a boil. Cover, turn down the heat to medium-low and simmer 13 minutes.
  • 3 ADD your cauliflower to the skillet; cover and continue cooking 10 more minutes or until barley is tender. (For perfectly cooked barley, make sure to keep covered.)
  • 4 STIR in your olives and raisins. Remove from heat and let stand covered 2 minutes. Now it's delicious, dig in!