Roasted Chicken with Italian Wheat Berry Salad

Roasted Chicken with Italian Wheat Berry Salad
Prep 20 mins Roast 425°F 30 mins Stand 5 mins

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)

Make It

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 Facts

Amount Per Serving: cal. (kcal): 482, Fat, total (g): 18, chol. (mg): 77, sat. fat (g): 3, carb. (g): 41, fiber (g): 7, pro. (g): 37, sodium (mg): 660, Percent Daily Values are based on a 2,000 calorie diet.