It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Chicken Kabobs with Greek Barley Salad

Source: National Barley Foods Council

Cold barley salad made with olives and feta cheese topped with grilled chicken kabobs.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	357.5

Total Carbs	28.2 g

Dietary Fiber	8.0 g

Sugars	1.3 g

Total Fat	13.4 g

Saturated Fat	2.6 g

Unsaturated Fat	1.5 g

Potassium	503.6 mg

Protein	31.0 g

Sodium	280.2 mg

Dietary Exchanges 13.4 Fat, 1.1 Vegetables, 0.1 Fruits, 1.1 Starch, 3.6 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

Dressing/Marinade 1.0
1 tbsp fresh lemon peel 0.5
0 1/2 cup fresh lemon juice 0.3333
0.3333 cup olive oil 1.0
1 tbsp minced garlic 1.0
1 tbsp dijon mustard 1.0
1 tsp ground oregano 0.25
0 1/4 tsp black pepper

Greek Barley Salad 1.0
1 cup barley, pearl 3.0
3 cup cold water 13.75
13 3/4 oz canned artichokes hearts, drained 8.0
8 oz pitted calamata olives 4.0
4 oz crumbled feta cheese 0.5
0 1/2 each red onion 0.5
0 1/2 cup chopped parsley

Chicken Kabobs 8.0
8 each boneless skinless chicken breasts -1.0
-1 cup -1.0
-1 cup

Directions

Dressing/Marinade

In small bowl, whisk lemon peel, lemon juice, olive oil, garlic, mustard, oregano, and pepper. Set aside.

Greek Barley Salad

In medium saucepan, bring water to a boil. Add barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
Combine cooked barley, artichoke hearts, olives, feta cheese, red onion and parsley in large bowl. Drizzle 1/2 cup dressing/marinade over salad and mix well.
Cover and refrigerate.

Chicken Kabobs