Herbed Wheat Berry And Roasted Tomato Salad With Grilled Chipotle Chicken Breasts

  1. Preheat oven to 350u0b0.
  2. Arrange tomatoes in a single layer on a jelly-roll pan coated with cooking spray. Bake at 350u0b0 for 45 minutes or until tomatoes are wrinkled and tender.
  3. Combine parsley and basil in a small bowl. Reserve 1 1/2 cups of the herb mixture.
  4. Bring 8 cups water and wheat berries to a boil in a saucepan over high heat. Reduce heat, and simmer 45 minutes or until wheat berries are tender but still chewy. Drain; rinse with cold water. Drain. Combine wheat berries, 3 tablespoons oil, vinegar, 1 1/2 teaspoons salt, and pepper in a large bowl; toss. Reserve 3 1/2 cups wheat berry mixture. Add tomatoes and remaining 1 cup herb mixture to remaining 1 1/2 cups wheat berry mixture; toss well to combine.
  5. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove 4 teaspoons adobo sauce and 1 chile from can of chiles. Chop chile. Reserve remaining chiles and sauce for another use. Combine remaining 1 1/2 teaspoons oil, remaining 1/4 teaspoon salt, adobo sauce, chopped chile, and honey in a medium bowl. Add chicken; toss to coat. Add chicken to pan; grill 5 minutes on each side or until done. Serve with wheat berry salad and lime wedges.

grape tomatoes, cooking spray, parsley, fresh basil, water, winter, extravirgin olive oil, white wine vinegar, kosher salt, freshly ground black pepper, chipotle chiles, honey, skinless, lime wedges

Taken from www.myrecipes.com/recipe/herbed-wheat-berry-tomato-salad-grilled-chipotle-chicken-breasts (may not work)

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