This well-balanced meal has it all!
Directions for: Grilled Chicken with Spelt, Pear and Watercress Salad
Ingredients
3 Tbsp extra-virgin olive oil, plus oil for brushing
1 cup whole wheat spelt berries
4 6- to 7-oz 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
bulb fennel
2 bunches watercress, stems trimmed (about 6 cups)
1 2- to 3-oz piece Gruyere or aged Gouda
Directions
1. Preheat the grill to medium heat and brush some oil onto the grates.
2. 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.
3. 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 165F, 18 to 20 minutes. Set aside to rest.
4. 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.
5. Divide the salad and chicken evenly among four plates. Using a vegetable peeler, shave the Gruyere or Gouda cheese over each plate. Serve.
Source and Credits
Courtesy of Food Network Kitchen
See more: Salad, Chicken, Fruit, Grill, Poultry, Vegetables