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.
1 pint grape tomatoes, halved
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
How to Make It
Preheat oven to 350°.
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.
Combine parsley and basil in a small bowl. Reserve 1 1/2 cups of the herb mixture.
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.
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.