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.

Adam Hickman
Recipe by Cooking Light August 2015

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Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
25 mins
total:
1 hr 25 mins
Yield:
Serves 4 (serving size: 1 chicken breast half and about 3/4 cup wheat berry salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

410 calories; fat 10.4g; saturated fat 1.7g; mono fat 5.1g; poly fat 1.3g; protein 42g; carbohydrates 37g; fiber 8g; cholesterol 109mg; iron 3mg; sodium 670mg; calcium 59mg.