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Send a Meal Blog

Thursday, July 08 2010

ingredients

  • 2  cups water
  • 1  cup wheat berries
  • 1/2  cup walnuts, chopped
  • 2  stalks celery, thinly sliced
  • 1/3  cup finely chopped parsley
  • 1/3  cup dried tart cherries, chopped
  • 1  small scallion (white and green parts), chopped
  • 2  Tbsp. olive oil
  • 4  tsp. fresh lemon juice
  •   Salt and freshly ground black pepper
  • 4  cups lightly packed baby spinach leaves
  • 1  recipe Lemon-Cumin Grilled Chicken Breasts (see below )
  •   Lemon wedges for serving

directions

1. In medium-size pot, combine the water and wheat berries. Bring to boiling; reduce heat to a simmer. Cook, uncovered, until tender, about 1 hour. Drain and let cool.

2. Meanwhile, toast the walnuts in a medium-size dry skillet over medium-high heat, stirring occasionally, until fragrant, 2 to 3 minutes.

3. In a large bowl, combine the wheat berries, toasted walnuts, celery, parsley, dried cherries, scallion, olive oil, and lemon juice. Season with salt and pepper. This salad will keep up to 5 days in an airtight container in the refrigerator.

4. To serve, place 1 cup of spinach leaves on each plate. Mound 3/4 cup of the wheat berry salad on top of each serving and top with slices of the Lemon-Cumin Grilled Chicken Breast. Pass lemon wedges. Makes 4 servings.

Lemon-Cumin Grilled Chicken Breasts: Put 4 skinless boneless chicken breast halves (about 1 1/4 lb.) between 2 pieces of plastic wrap and pound it lightly with a mallet or rolling pin so it is an even thickness of about 1/2 inch. In a small bowl, combine 1 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Rub chicken breasts on both sides with 2 teaspoons olive oil, then rub the spice mixture on both sides. Coat a grill or nonstick grill pan with cooking spray and heat over medium-high heat. Cook chicken until grill marks form and chicken is no longer pink, about 3 to 4 minutes per side. Remove from heat, let rest 5 minutes. Drizzle with 2 tablespoons lemon juice. The chicken will keep for up to 3 days in an airtight container in the refrigerator. Makes 4 servings.

nutrition facts

  • Servings Per Recipe 4 servings
 
  • Calories 367, 
  • Total Fat (g) 17, 
  • Sodium (mg) 44,
  • Carbohydrate (g) 51, 
  • Fiber (g) 9, 
  • Protein (g) 9, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 09:00 am   |  Permalink   |  0 Comments  |  Email
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