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Chicken Cacciatore over a Barley Crust
Source: dLife

A classic dish of tomato and chicken over a baked barley crust.

Rating:
Prep Time: 20 minutes
Cook Time: 100 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 205.5
Total Carbs 36.0 g
Dietary Fiber 7.2 g
Sugars 4.3 g
Total Fat 2.1 g
Saturated Fat 0.2 g
Unsaturated Fat 0.2 g
Potassium 546.5 mg
Protein 13.2 g
Sodium 508.1 mg
Dietary Exchanges
1/2 Fat , 2 1/2 Vegetables , 1/2 Meat , 1 1/2 Starch , 1 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.
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Servings
Ingredients Directions
  1. Preheat oven to 400 degrees.
  2. Spray a 9 inch springform pan with nonstick cooking spray.
  3. Bring 3 cups of broth to a boil in a nonstick pot over high heat, add barley and reduce heat to medium low and cook covered until barley is tender and liquid is absorbed. About 50 minutes.
  4. Cool for 10 minutes then add the milk, egg whites, 1 tablespoon of Parmesan cheese, and basil.
  5. Press mixture into sprayed springform pan and bake until golden at edges and firm on top, about 25 minutes. Remove from oven and set aside.
  6. In a nonstick pan, spray nonstick spray and saute onions and garlic over medium high heat until soft and lightly brown, about 3 minutes.
  7. Add mushrooms and green peppers, cook until soft, about 3 minutes. Then add crushed tomatoes, 1/2 cup of broth, tomato paste, bay leaf, brown sugar, chili powder, and Italian seasoning, bring to a boil.
  8. Add in chicken and cook for 3 minutes.
  9. Spread entire mixture over baked crust in springform pan and bake for 10 minutes.

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