Grilled Chicken with Spelt, Pear and Watercress Salad

This well-balanced meal has it all!

Total Time:
50 min
10 min
40 min

4 servings

  • 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
  • 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.

Per serving: Calories 590; Fat 22 g (Saturated 6 g, 9 percent); Cholesterol 135 mg; Sodium 730 mg; Carbohydrate 50 g; Protein 50 g; Fiber 9 g; Sugars 12 g

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    This recipe is featured in:

    Healthy Weeknight Dinners