Fire-Roasted Tomato Marinated Chicken
Fire-Roasted Tomato Marinated Chicken
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Ingredients
| 4 | boneless, skinless chicken breasts | |
| Marinade | ||
| 1 | can (796 millilitres) fire-roasted tomatoes, crushed | |
| 1 | teaspoon CO-OP GOLD Chili Flakes | |
| 1 | teaspoon CO-OP GOLD Paprika | |
| 1 | teaspoon chipotle pepper, ground | |
| 2 | teaspoons salt | |
| 1 | tablespoon CO-OP GOLD Honey | |
| 1 | teaspoon cider vinegar | |
| Barley | ||
| 1 | cup pearl barley | |
| 3 | cloves garlic, crushed | |
| 2 ½ | cups CO-OP GOLD Organic Vegetable Broth | |
| 1 | lime, juiced | |
| salt to taste | ||
| CO-OP GOLD PURE Organic Olive Oil, drizzle | ||
Directions
Combine all marinade ingredients in mixing bowl and transfer mixture to a freezer bag. Add chicken breasts to the bag of marinade. Press out additional air and seal bag. Shake well to make sure breasts are evenly coated. Marinate in the fridge for a minimum of two hours or overnight for deeper flavour.
Combine all barley ingredients in medium saucepot. Bring liquid to a boil, and then reduce heat and cover. Continue cooking barley until chewy and tender, approximately 45 minutes. Season barley to taste with salt.
Remove chicken from marinade. Grill over medium-high heat until charred and cooked through, approximately 20 minutes. Alternatively, bake the chicken in a 375° F oven until the internal temperature reaches 165° F, approximately 15-18 minutes. Serve over hot barley and drizzle with olive oil. Serves four.