Step 1
In a small saucepan, cover barley with water; bring to a boil. Reduce heat and simmer for about 20 minutes or until barley is tender but still chewy. Drain well and toss with arugula; set aside.

Step 2
Spray carrots and peppers with cooking spray; set aside.

Step 3
Toss chicken breasts with 1 tsp (5 mL) of the oil and chili powder to coat.

Step 4
Heat grill to medium high heat and grill carrots, peppers and chicken breasts for about 7 for the vegetables and about 12 minutes for the chicken. Turn occasionally until vegetables are tender and chicken is no longer pink inside. Remove to cutting board.

Step 5
Slice carrots and peppers; toss with remaining oil and vinegar. Divide barley mixture among 4 bowls and top with vegetables.

Step 6
Slice chicken and place over top to serve.

Per serving (1 of 4)

Calories 280
Protein 26 g
Sodium 120 mg
Potassium 700 mg
Total fat 6 g
Saturated fat 1 g
Cholesterol 60 mg
Carbohydrates 33 g
Fibre 5 g
Sugars 7 g
Added sugars 0 g