Ingredients 

• Nonfat cooking spray
• 1 onion, chopped
• 1 boneless, skinless chicken breast, cubed
• 2 cloves garlic, crushed
• Salt and freshly ground pepper
• 1 tsp basil
• 1/2 tsp tarragon
• 1/2 tsp celery seed
• 1 cup pearl barley
• 3 cups low-sodium chicken broth
• 1 bay leaf
• 2 cups broccoli florets or asparagus pieces
• 1/2 cup chopped fresh parsley

• Preheat oven to 350 degrees. Spray Dutch oven. 
• Add onion and sauté until onion is limp. 
• Add chicken breast and cook, stirring, until chicken is no longer pink. Spray as needed. 
• Add garlic, salt, pepper, basil, tarragon, and celery seed. 
• Cook 1 minute. Add barley, spray, and cook, stirring, 2 minutes. 
• Add boiling broth and bay leaf. 
• Bring to boil, cover, and place in oven. Bake 30 minutes. 
• Add vegetable, cover, and bake 15 minutes, or until all liquid has been absorbed. 
• Remove and discard bay leaf. 
• Stir in parsley.