1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Menu
Place a medium saucepan over medium high heat and add barley and water; bring to a rapid boil. Reduce heat to low and cook for 10 minutes or until the barley is soft and all liquid has evaporated.
In a medium non-stick saucepan, over medium-low heat, evenly spray cooking oil for 2 seconds. Sauté garlic cloves and onions; add chicken, green bell peppers, kernel corn, garam masala, cumin coriander powder, paprika, salt and cooked barley. Cover and cook for 5 to 7 minutes until all vegetables are cooked and chicken is tender.
Add chicken stock and cook for another 5 minutes.
Finish by adding fresh lemon juice and garnishing with parsley.
4 servings
190 g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Use lean ground chicken to reduce the fat and calorie content