Spicy Glazed Chicken & Barley

Makes 6 servings at
170 calories each

6 skinless chicken thighs

2 T. soy sauce

2 t. honey

2 t. spicy brown mustard

14-1/2 oz. can chicken broth with roasted vegetables

3/4 c. quick-cooking barley, uncooked

1/2 c. frozen petite peas

salt and pepper to taste

Arrange chicken in a lightly greased 13"x9" baking pan. Whisk together soy sauce, honey and mustard; brush half of mixture over chicken. Bake, uncovered, at 375 degrees for 15 minutes. Turn chicken over; brush with remaining soy sauce mixture. Bake an additional 15 minutes, or until chicken is golden and juices run clear. Meanwhile, bring broth to a boil in a saucepan over medium heat. Stir in uncooked barley. Reduce heat; cover and simmer for 5 minutes. Add remaining ingredients to barley. Cook an additional 5 to 7 minutes, until barley is tender and liquid is absorbed. Slice chicken; serve with barley.

Chicken thighs are juicy, flavorful and similar in calories to boneless chicken breasts. Speed up cooking time by using a sharp knife to make a deep cut on each side of the bone.