Grilled chicken with wheat groats salad
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 590, total fat 22 G., saturated fats 6 G., proteins 50 G., carbohydrates 50 G., fiber 9 G., cholesterol 135 mg, sodium 730 mg, sugar 12 G.
Calories 590, total fat 22 G., saturated fats 6 G., proteins 50 G., carbohydrates 50 G., fiber 9 G., cholesterol 135 mg, sodium 730 mg, sugar 12 G.
Serve grilled chicken breast with a hearty salad that combines contrasting textures and flavors. This salad combines cooked spelt grains with thinly sliced pear, fennel, and watercress, and is dressed with lemon juice and olive oil. The rich flavor of the grains pairs perfectly with the juiciness of fresh herbs and fruit, while the sweetness of the pears contrasts harmoniously with the savory watercress. Top with shaved Gruyere or Gouda before serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 boneless, skinless chicken breasts, weighing 180-200 g each.
- 1 cup spelt grains
- 3 tbsp olive oil + more for greasing the grill
- Juice of 1 lemon
- 2 firm, ripe pears, such as Anjou, Bartlett, or Comice, cored
- 1/4 part fennel root
- 2 bunches watercress, stems trimmed (about 6 cups)
- 1 piece of Gruyere or aged Gouda weighing 60 - 90 g.
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Recipes with similar ingredients: chicken breasts, wheat groats, pears, fennel bulb, lemon juice, Gruyere cheese, Gouda cheese, watercress
Cooking the dish according to the recipe:
- Preheat the grill to medium-high heat and brush the grates with a little olive oil.
- Bring water to a boil in a saucepan. Add spelt and return to a boil. Reduce heat, cover, and simmer until the grains are tender but not mushy, 15-20 minutes. Drain and set the spelt aside.
- Sprinkle the chicken with 1/2 teaspoon salt and pepper. Grill until crisp grill marks appear and the internal temperature reaches 165°F (74°C), 18 to 20 minutes. Set aside.
- Pour the lemon juice into a bowl. Thinly slice the pears and fennel into the same bowl using a mandoline. Toss with the lemon juice. Add the spelt, watercress, and olive oil. Stir to coat the porridge evenly with the dressing. Season with 1/8 teaspoon of salt and pepper.
- Divide the salad and chicken evenly among four plates. Using a vegetable peeler, shave Gruyère or Gouda cheese over each serving. Serve.
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