Herbed Wheat Berry and Roasted Tomato Salad with Grilled Chipotle Chicken Breasts

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Herbed Wheat Berry and Roasted Tomato Salad with Grilled Chipotle Chicken BreastsRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

The fresh flavors of the wheat berry tomato salad pair perfectly with the chipotle chicken in this dish. If preferable, you can substitute cooked farro or barley.

Serves 4 (serving size: 1 chicken breast half and about 3/4 cup wheat berry salad)


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1 pint grape tomatoes, halved
Cooking spray
1 1/2 cups chopped fresh flat-leaf parsley
1 cup chopped fresh basil
8 cups water
2 1/2 cups uncooked hard winter wheat berries
3 1/2 tablespoons extra-virgin olive oil, divided
3 tablespoons white wine vinegar
1 3/4 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper
1 (7-ounce) can chipotle chiles in adobo sauce
1 teaspoon honey
4 (6-ounce) skinless, boneless chicken breast halves
4 lime wedges


Hands-on: 25 Minutes
Total: 1 Hour, 25 Minutes

1. Preheat oven to 350°.

2. Arrange tomatoes in a single layer on a jelly-roll pan coated with cooking spray. Bake at 350° for 45 minutes or until tomatoes are wrinkled and tender.

3. Combine parsley and basil in a small bowl. Reserve 1 1/2 cups of the herb mixture.

4. Bring 8 cups water and wheat berries to a boil in a saucepan over high heat. Reduce heat, and simmer 45 minutes or until wheat berries are tender but still chewy. Drain; rinse with cold water. Drain. Combine wheat berries, 3 tablespoons oil, vinegar, 1 1/2 teaspoons salt, and pepper in a large bowl; toss. Reserve 3 1/2 cups wheat berry mixture. Add tomatoes and remaining 1 cup herb mixture to remaining 1 1/2 cups wheat berry mixture; toss well to combine.

5. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove 4 teaspoons adobo sauce and 1 chile from can of chiles. Chop chile. Reserve remaining chiles and sauce for another use. Combine remaining 1 1/2 teaspoons oil, remaining 1/4 teaspoon salt, adobo sauce, chopped chile, and honey in a medium bowl. Add chicken; toss to coat. Add chicken to pan; grill 5 minutes on each side or until done. Serve with wheat berry salad and lime wedges.

Created date

June 2015

Nutritional Information

Calories 410
Fat 10.4 g
Satfat 1.7 g
Monofat 5.1 g
Polyfat 1.3 g
Protein 42 g
Carbohydrate 37 g
Fiber 8 g
Cholesterol 109 mg
Iron 3 mg
Sodium 670 mg
Calcium 59 mg