Modified from Healthy Cooking

1/4 cup lemon juice

1 tbsp plus 1 tsp canola oil, divided

2 garlic cloves, minced

1 tsp dried oregano

1/2 tsp dried basil

4 boneless chicken breast halves (4 oz each)

1 can (14.5 oz) chicken broth

1/2 cup medium pearl barley

1 medium carrot, chopped

1 small red pepper, chopped [I used green pepper]

1/2 small onion, chopped

1/4 tsp pepper

In a small bowl, combine lemon juice, 1 tbsp oil, garlic, oregano and basil.  Pour 2 tbsp into container with chicken.  Seal and coat, refrigerate for about an hour. 

Cover and refrigerate rest of marinade as well.

In a large saucepan, bring broth to boil.  Stir in barley.  Reduce heat; cover and simmer for 45-50 minutes or until tender. 

Sauté carrot, red pepper and onion until tender.  Add pepper.  Stir veggies and reserved marinade into cooked barley.

Drain marinade from chicken.  Grill chicken for 4-7 minutes on each side or until juices are clear.  Serve with barley mixture.

Serves 4.