Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
25 Mins
Total Time
1 Hour 25 Mins
Serves 4 (serving size: 1 chicken breast half and about 3/4 cup wheat berry salad)

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.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 3

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

Step 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.

Step 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.

Ratings & Reviews

Spicy chicken, Great salad

August 17, 2016
Then chicken was a little spicy for my husband. Next time in might not marinade the chicke while I go to the gym.. We loved the salad.

From an Amateur

April 06, 2016
I am an amateur cook and it could be that this recipe was a little above my abilities. I got lost on a couple of points, particularly what to do with the 3 1/2 cup of reserved wheat berries and the 1 1/2 cups of herbs. I also did not have a grill pan, so the chicken was put on an actual grill. When it all came together, though, it was delicious.  

Great Mix of Flavors

October 01, 2015
I used farro in place of the wheat berries but otherwise made as directed. Really delicious. Next time will add only half of parsley--too strong


August 30, 2015
The honey-chipotle chicken is nice, but we didn't care for the wheat berry salad. Very chewy and way too much parsley.

Excellent Chicken

July 16, 2015
I only made the chicken part of the recipe as we aren't big on wheat berries.  The chicken was delicious and I served it Fresh Corn Saute with Red Pepper and onion also in the August 2015 issue of Cooking Light.  


July 07, 2015
Takes for ever but is good.