• Place chicken in a resealable bag. Add juice of 1 orange and 1/4 tsp each salt and pepper. Marinate 20 minutes in the fridge.

  • Heat grill to medium-high for indirect grilling. (For charcoal, stack coals to one side, leaving other side empty. For gas, leave one burner off.)

  • Peel and cut sections from 1 orange and 1 grapefruit; dice. Cut second grapefruit in half and juice one half. Save second half for another use. Toss fruit with 1/4 tsp salt and half the scallions.

  • Place chicken on hot side of grill. Cover and grill 5 minutes. Flip over and grill 5 minutes, then move to cooler side of grill and cook 10 to 15 more minutes, until chicken reaches 165°.

  • Meanwhile, combine water and wheat berries in a lidded pot. Bring to a boil. Reduce heat, cover and simmer 15 minutes, until tender. Drain and toss with reserved grapefruit juice, the olive oil, 1/4 tsp each salt and pepper, remaining scallions and the parsley. Top chicken with fruit and serve wheat berries alongside.

Nutrition Facts

556 calories; 20 g total fat; 4 g saturated fat; 649 mg sodium. 65 g carbohydrates; 16 g fiber; 20 g sugar; 34 g protein;