Reprinted from The Blood Type Diet Website (

Chicken with Squash-Barley Pilaf
Contributed by: BethanyAdded: Aug 13, 2012 at 08:05 PM


A delicious, healthy, and filling meal from Better Homes and Gardens Magazine. Makes 4 servings; 345 calories per serving.

  • 2 teaspoons olive oil
  • 2 Tablespoons chopped shallot (1 medium)
  • 1 cup 3/4 inch pieces peeled butternut squash
  • 1-1/2 cups reduced-sodium chicken broth
  • 1/2 cup quick-cooking barley
  • 1 medium red apple, cored and chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground turmeric
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 4 small skinless, boneless, chicken breast halves (1 lb. total)
  • Nonstick cooking spray
  • 1/4 cup roasted salted pumpkin seeds (pepitas)
  • 1/4 cup chutney [check for compliance]
  • 1/4 cup plain fat-free yogurt
How to make it:
  1. In a medium saucepan heat oil over medium heat.
  2. Add shallot, cook for 3 minutes, stirring occasionally.
  3. Add broth, squash, and barley.
  4. Bring to boiling, reduce heat.
  5. Simmer, covered, for 10 to 12 minutes or just until tender, stirring once or twice.
  6. Stir in apple.
  7. Cook, covered, for 3 to 4 minutes more or just until apple is tender.
  8. Remove from heat, set aside.
  9. Meanwhile, in a small bowl combine coriander, cumin, salt, turmeric, and cayenne pepper.
  10. Sprinkle evenly over all sides of the chicken.
  11. Lightly coat all sides of the chicken with cooking spray.
  12. Coat a grill pan or large skillet with cooking spray; heat over medium heat.
  13. Add chicken to hot pan.
  14. Cook for 8 to 12 minutes or until chicken is no longer pink (170 F), turning once halfway through.
  15. Remove chicken from pan. Slice chicken.
  16. Add pumpkin seeds to barley mixture; stir until combined.
  17. In a small bowl stir together chutney and yogurt.
  18. Serve barley mixture topped with sliced chicken and the chutney mixture.