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Mediterranean Chicken Stir-Fry

Barley is a chewier and more flavorful alternative to white rice. Try making the switch in this quick and colorful garden-fresh stir-fry. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 2 cups water
  • 1 cup quick-cooking barley
  • 1 pound boneless skinless chicken breasts, cubed
  • 3 teaspoons olive oil, divided
  • 1 medium onion, chopped
  • 2 medium zucchini, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash crushed red pepper flakes
  • 2 plum tomatoes, chopped
  • 1/2 cup pitted Greek olives, chopped
  • 1 tablespoon minced fresh parsley


  • In a small saucepan, bring water to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Remove from the heat; let stand for 5 minutes.
  • Meanwhile, in a large skillet or wok, stir-fry chicken in 2 teaspoons oil until no longer pink. Remove and keep warm.
  • Stir-fry onion in remaining oil for 3 minutes. Add the zucchini, garlic, oregano, basil, salt, pepper and pepper flakes; stir-fry 2-4 minutes longer or until vegetables are crisp-tender. Add the chicken, tomatoes, olives and parsley. Serve with barley.
Nutrition Facts
1 cup chicken mixture with 3/4 cup barley: 403 calories, 12g fat (2g saturated fat), 63mg cholesterol, 498mg sodium, 44g carbohydrate (5g sugars, 11g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 fat, 1 vegetable.

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Average Rating:
  • StaceyAR
    May 17, 2015

    This is terrific!

  • Igraine32
    Jul 28, 2014

    This was good and wholesome, but could be improved upon immensely. First off, the chicken could be marinated prior to sauteeing. I also added some balsamic vinegar after cooking, but wish I would have thought of it while I was cooking. I'll make this again because it's so healthy with my modifications.

  • csnoeren
    Aug 11, 2013

    Really liked this! A different take on stir fry. Will definitely add this to my rotation of regulars.

  • mmcloed
    Jul 12, 2013

    No comment left

  • pjbear11
    Mar 6, 2013

    No comment left

  • grannysnail
    Mar 15, 2012

    I used rice instead of barley, followed the recipe otherwise and liked all the ingredients. However, I felt it lacked a cohesive flavor. Would increase the herbs, salt & pepper next time. My husband, however liked it as is.

  • kittykolb
    Oct 22, 2011

    This recipe was a mixed bag. I liked it, but it didn't go over well with the younger members of my family, who are picky-eaters. I mis-read the recipe and served it with bulgur, and it tasted pretty good. It would be a good summer recipe.