Chicken and Barley Breakfast 

Chicken and Barley breakfast

Breakfast is an important part of the meal. A breakfast rich in proteins and carbohydrates will keep you active the whole day. Try this breakfast idea of cooking chicken with barley. Research has revealed that eating fibre-rich wholegrains like barley not only reduces cholesterol, but it also substantially lowers the risk of Type 2 Diabetes. As we all know, oats is a very good breakfast choice. But did you know that barley is an even better breakfast option, especially for those who suffer from Type 2 Diabetes? #LiveWellWithDiabetes is a breeze when you club this healthy ingredient with Glucerna, a quality product from Abbott.

Chicken is good for people suffering from Diabetes. It is definitely preferred over red meat, as red meat has a high fat content, which can lead to coronary heart disease. People suffering from Diabetes have a high risk of coronary heart disease: so they should switch over to lean meat, such as chicken, which will benefit their heart and kidneys in the long run. We believe in #LiveWellWithDiabetes and it starts right from a healthy and hearty breakfast!


Chicken and Barley Breakfast 

Time taken: 20 min

Taste-o-meter: Savoury



Chicken (boneless): 1 kg

Barley: 1 cup

Carrots (cubed): 1 cup

Peas: 1 cup

Celery: 1 cup

Water: 2.5 cups

Salt: according to taste

Crushed pepper: according to taste

Dried oregano: 1 tsp

Dried thyme: 1 tsp

Garlic paste: 1 tsp

Onion paste: 3 tbsp

Extra virgin olive oil: 1 tsp

Cumin seeds: 1/4 tsp

Glucerna powder: 3 tbsp



Heat oil in a deep-bottomed pan. Add the cumin seeds. Add the onion and the garlic pastes. Saute for 3 min.

Add the chicken and the salt. Saute for 10 min. Now add the rest of the ingredients (except the Glucerna). Cook covered, until the barley is well-cooked. If needed, add more water.

Before serving and while still warm, add the Glucerna powder to the Chicken-and-Barley and stir well. Check and adjust the seasoning before serving.


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