Recipe
Chicken and Wheat Berry Buddha Bowl
Prep Time: 20 min
Cook Time: 40 min
Serves: 1
A bright and cheerful good for you salad that is full of protein, fibre and nutrients. Cooking the chicken in a parchment packet adds moisture and a light lemon flavour. This recipe calls for making extra wheat berries which can be kept refrigerated or frozen to make this salad again in a pinch.
Ingredients
1/2 cup (125 mL)
wheat berries
1 1/2 cups (375 mL)
water
1
small chicken breast
2
slices of lemon
4
fresh strawberries, cut in half
2 tbsp (30 mL)
dried cranberries
1 tbsp (15 mL)
red onion, sliced thinly
1 cup (250 mL)
organic field greens
1 tbsp (15 mL)
red wine vinegar
3 tbsp (45 mL)
olive oil
squeeze of half a lemon
1 tsp (5 mL)
honey
1 tbsp (15 mL)
butter
1/2 cup (125 mL)
pecan halves
1 tbsp (15 mL)
brown sugar
Instructions
1
In a medium pot add the water, wheat berries and a pinch of salt. Bring to a boil, cover and simmer for 40 minutes, or until the wheat berries become tender and slightly chewy. Drain the wheat berries with a strainer; set aside to cool.
2
While the berries are simmering, place the chicken breast on a large square of parchment and season well with salt and pepper. Add the 2 lemon slices and 1 tbsp of water. Fold the parchment in half to cover the chicken and crimp the edges, to seal the packet. Place on a baking tray and cook for 40 minutes at 400 degrees. Transfer the chicken to a cutting board, discard the lemon slices and set aside to cool.
3
In a small pot melt the butter and broIn a small jar, combine the olive oil, vinegar, lemon juice, honey and a pinch of salt and pepper. Cover and shake well to combine; set aside.wn sugar together. Toss in the pecans and cook on medium heat, stirring constantly, until pecans begin to caramelize (about 4-5 minutes). Spread the pecans on a piece of parchment to harden.
4
In a small jar, combine the olive oil, vinegar, lemon juice, honey and a pinch of salt and pepper. Cover and shake well to combine; set aside.
5
Once the chicken is cool enough to handle, cut it on the diagonal for bite size pieces and begin assembling your salad.
6
Place the field greens in the bottom of a bowl. Add the chicken breast pieces to one side. Add a pile of each of the cranberries, onion pieces and strawberries. Top with a half cup of cooled wheat berries and 2 tbsp of cooled pecans. Drizzle with the vinaigrette and serve immediately.
7
Leftover wheat berries and vinaigrette can be stored in the fridge. Leftover pecans can be stored in an airtight container at room temperature.