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Heat oil in a medium saucepan over medium heat. Add shallot; cook for 3 minutes, stirring occasionally. Add broth, squash and barley. Bring to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or just until squash and barley are tender, stirring once or twice. Stir in apple. Cook, covered, for 3 to 4 minutes more or just until apple is tender. Remove from heat; set aside.
Meanwhile, in a small bowl, combine coriander, cumin, salt, turmeric and cayenne. Sprinkle evenly over all sides of the chicken. Lightly coat all sides of chicken with cooking spray.
Coat a grill pan or large nonstick skillet with cooking spray; heat over medium heat. Add chicken to hot pan. Cook for 8 to 12 minutes or until chicken is no longer pink (170°F), turning once halfway through cooking. Remove chicken from pan. Slice chicken.
Add pumpkin seeds to barley mixture; stir until combined. In a small bowl stir together chutney and yogurt. Serve barley mixture topped with sliced chicken and the chutney mixture. Sprinkle with parsley.