Chicken Barley Stew

Heat 2 teaspoons of olive oil in a large saucepan set over medium-high heat. Add the chicken, 1/2 teaspoon salt and 1/2 teaspoon ground pepper, and cook until the chicken is cooked through, about 5 minutes. Transfer the chicken to a plate and keep warm. Heat the remaining 2 teaspoons of olive oil in the saucepan. Add the onion, carrots and celery. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the garlic, thyme and remaining 1/2 teaspoon salt and 1/2 teaspoons ground pepper. Cook for 1 minute. Stir in the pearl barley, chicken broth and diced tomatoes. Bring to a boil, then reduce the heat to medium-low, cover and simmer until the barley is tender, 50 –60 minutes. Stir in the chicken and parsley. Serve.