Nutritional Information (per serving*):

Calories: 379; Total Fat (4g); Saturated Fat (1g); Monounsaturated Fat (1g); Carbohydrates (56g); Protein (11g); Fibre (11g); Sodium (416 mg); Omega-3 Fatty Acids (0.05g)

Prep Time: 10 minutes
Cook Time: 55-60 minutes
Total Time: 65-70 minutes
*Servings: 6 (1 ½ cup servings)

Ingredients:
3 ½ cups reduced salt chicken stock
1 ½ cups pot barley
2 cups skinless, cooked chicken, chopped (you can use a rotisserie chicken to save time or skinless, cooked chicken breasts)
1 ½ cups frozen sweet green peas
½ cup sweetened dried cranberries
1 tsp cumin

Optional garnish:
¼ cup parsley
1 lemon sliced into lemon wedges

Instructions:
1. Rinse the pot barley in cold water and drain.
2. In a medium-sized pot, bring the broth to a boil.
3. Add the rinsed pot barley to the pot and stir. Reduce heat to a simmer, cover the pot with a lid and simmer for about 45 minutes or until the barley is cooked.
4. Fold in the chicken, sweetened dried cranberries, frozen green peas and cumin.
5. Allow the ingredients to simmer for 10 minutes.
6. Remove from heat and let sit for a few minutes before serving.
7. Garnish with parsley and a lemon wedge.

Extra Tips:
✔ This is a great leftover dish and can be served cold.
✔ Create a stew by adding 2 more cups of chicken stock.
✔ Sprinkle feta or parmesan cheese over the chicken for extra flavour and calcium.
✔ Add a tablespoon of plain Greek yogurt to each dish for extra creaminess and protein.
✔ Swap the sweetened dried cranberries for raisins or chopped dates.