This well-balanced meal has it all!
| Level: | Easy |
| Total: | 50 min |
| Prep: | 10 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil, plus oil for brushing
- 1 cup whole wheat spelt berries
- Four 6- to 7-ounce boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- Juice of 1 lemon
- 2 firm, but ripe eating pears such as Anjou, Bartlett or Comice, cored
- 1/4 bulb fennel
- 2 bunches watercress, stems trimmed (about 6 cups)
- One 2- to 3-ounce piece Gruyere or aged Gouda
Instructions
- Preheat the grill to medium heat and brush some oil onto the grates.
- Bring a medium saucepan of water to a boil. Add the spelt and return to a boil. Lower the heat to a simmer, cover, and cook until the berries are tender but not mushy, 15 to 20 minutes. Drain and set aside.
- Sprinkle the chicken all over with 1/2 teaspoon salt and some pepper. Grill until nicely marked and the chicken reaches an internal temperature of 165 degrees F, 18 to 20 minutes. Set aside to rest.
- Put the lemon juice in medium bowl. Thinly slice the pears and the fennel lengthwise with a mandoline into the bowl. Toss with the lemon juice. Add the spelt, watercress and oil . Toss to dress evenly. Season with 1/8 teaspoon salt and some pepper.
- Divide the salad and chicken evenly among four plates. Using a vegetable peeler, shave the Gruyere or Gouda cheese over each plate. Serve.
Nutrition Facts
| Calories | 590 calorie |
| Total Fat | 22 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 135 milligrams |
| Sodium | 730 milligrams |
| Carbohydrates | 50 grams |
| Dietary Fiber | 9 grams |
| Protein | 50 grams |
| Sugar | 12 grams |
Reviews
Delicious meal!
Delicious! Only change I had was to double the lemon juice and olive oil.