The Crier’s “Recipe of the Week”Grilled Chicken Cherry Bowl A hearty bowl of barley, Ontario greens, vegetables, chicken and bright red tart cherries makes a colourful and satisfying dinner. Try making this with quartered Ontario Yellow Plums instead of the cherries or half of each. Preparation Time: 15 minutesCooking Time: 45 minutesGrilling Time: 20 minutesServes 4 3/4 cup (175 mL) pot or pearl barley, rinsed2-1/2 cups (625 mL) sodium-reduced chicken broth1 sprig Ontario RosemarySalt and freshly ground black pepper1/4 cup (50 mL) Ontario Sunflower Oil or vegetable oil1 tsp (5 mL) finely chopped fresh Ontario Rosemary4 cups (1 L) bite-size Ontario Cauliflower Florets1 Ontario Sweet Yellow or Orange Greenhouse Pepper, cut into bite-size pieces500 g boneless skinless Ontario Chicken Breasts or Thighs1 cup (250 mL) drained pitted Ontario Red Tart Cherries2 tbsp (25 mL) juice from Ontario Red Tart Cherries1 tbsp (15 mL) red or white wine vinegar4 cups (1 L) torn Ontario Leaf LettuceHalf Ontario Greenhouse Cucumber, sliced In medium saucepan, combine barley, broth and rosemary sprig. Bring to boil over high heat. Cover; reduce heat to low and simmer for 30 to 40 minutes or until most of liquid is absorbed and barley is tender. Remove from heat; let stand covered for 5 minutes. Discard rosemary stem. Season to taste with salt and pepper. Meanwhile, in small bowl, combine 2 tbsp (25 mL) of the oil, chopped rosemary, 1/2 tsp (2 mL) each salt and pepper. In medium bowl, combine cauliflower and yellow pepper. Drizzle with half of the oil mixture; toss to coat. Brush remaining oil mixture over chicken. Place vegetables in grill basket, grill covered over medium-high heat for 5 minutes. Reduce heat to medium. Place chicken on grill beside basket. Grill, covered, turning chicken once and stirring vegetables occasionally, for about 12 minutes or until chicken reaches internal temperature of 165°F (74°C) and vegetables are tender-crisp and lightly charred. Transfer chicken to cutting board; tent with foil. Scatter cherries among vegetables in grill basket. Grill, covered, 2 to 3 minutes, until hot. Remove from grill. Meanwhile, in small bowl, whisk remaining oil, cherry juice, vinegar and salt and pepper, to taste. To serve, divide lettuce evenly between 4 large, individual serving bowls and top with warm or room temperature barley. Top with grilled vegetables and cherries and cucumber. Drizzle with dressing. Slice chicken and arrange on top. Tip: To make ahead, let barley, chicken and vegetables cool completely and transfer to separate airtight containers. Refrigerate for up to 2 days. You can prepare in individual containers up to 8 hours ahead and keep refrigerated. Store the dressing in a separate container until ready to serve. Variation: To use fresh sweet cherries, remove pits with a pitter or cut in half. Instead of juice in the dressing, increase vinegar to 2 tbsp (25 mL). Nutritional Information:1 ServingPROTEIN: 38 gramsFAT: 17 gramsCARBOHYDRATE: 47 gramsCALORIES: 486FIBRE: 6 gramsSODIUM: 440 mg – Printed with permission from Foodland Ontario
Grilled Chicken Cherry Bowl
