Grilled Chicken with Spelt, Pear and Watercress Salad
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- 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
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
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
Directions
- 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.