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Roasted Chicken with Italian Wheat Berry Salad

Roasted Chicken with Italian Wheat Berry Salad

Nutrition Facts
  • cal. (kcal) 482
  • Serving size: 4
  • Prep: 20 mins
  • Roast: 30 mins at 425°F
  • Stand: 5 mins
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by 3 people
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Ingredients

  • 1 1/2 cups wheat berries, such as Nature's Earthly Choice
  • 2 1/2 tablespoons olive oil
  • 1/4 cup white balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon chopped oregano
  • 3/4 teaspoon plus 1/8 tsp salt
  • 1/4 teaspoon plus 1/8 tsp black pepper
  • 3 chicken breast halves (about 2 1/4 lbs)
  • 1 pint cherry tomatoes, halved
  • 1/3 cup chopped pitted Kalamata olives
  • 1 cup packed basil, roughly chopped
  • 1/2 cup baby bocconcini (small mozzarella balls)

Directions

  1. In a medium pot, cook wheat berries according to package directions. Drain and cool. Place 1 cup of cooked wheat berries in a resealable container for Tuesday.
  2. Heat oven to 425 degrees . In a bowl, whisk together oil, vinegar, mustard, oregano and 1/8 tsp each of the salt and pepper. Pour 1/3 cup of the dressing into a large bowl. Toss with remaining cooked wheat berries (about 3 cups), tomatoes, olives, basil, bocconcini, 1/2 tsp of the salt and 1/8 tsp of the pepper. Set aside.
  3. Meanwhile, place chicken breast halves on a baking sheet and season under skin with remaining 1/4 tsp salt and remaining 1/8 tsp pepper. Brush chicken with remaining dressing (about 2 tbsp). Bake at 425 degrees for 30 minutes, until internal temperature reaches 160 degrees . Let rest 5 minutes. Slice 2 of the chicken breast halves. Refrigerate remaining chicken. Divide chicken among 4 plates and serve with wheat berry salad.

Nutrition Information for Roasted Chicken with Italian Wheat Berry Salad

PER SERVING: 482 cal., 18 g total fat (3 g sat. fat), 77 mg chol., 660 mg sodium, 41 g carb. (7 g fiber), 37 g pro.

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