2-3 Tbsp Olive Oil
1 onion chopped
2 boneless skinless chicken breasts cubed
2 garlic cloves crushed
Salt (optional), to taste
Freshly-ground black pepper to taste
1 tsp basil
1/2 tsp tarragon
1/2 tsp celery seed
1 cup pearl barley
3 cups chicken broth
1 bay leaf
2 cups broccoli florets or asparagus pieces
1/2 cup chopped fresh parsley

Preheat oven to 350 degrees.

Place olive oil in a large skillet or Dutch Oven that can go into the oven Add onion and saute until onion is limp. Add chicken breast and cook, stirring, until chicken is no longer pink.

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.