• 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.

  • Heat oven to 425°. 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.

  • 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° for 30 minutes, until internal temperature reaches 160°. 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 Facts

482 calories; 18 g total fat; 77 mg cholesterol; 660 mg sodium. 41 g carbohydrates; 37 g protein;