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Chicken and Wheat Berry Buddha Bowl

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.
Serves: 1
Prep Time: 20 min
Cook Time: 40 min

Ingredients

1/2 cup wheat berries
1 1/2 cups water
1 small chicken breast
2 slices of lemon
4 fresh strawberries, cut in half
2 tbsp dried cranberries
1 tbsp red onion, sliced thinly
1 cup organic field greens
1 tbsp red wine vinegar
3 tbsp olive oil
squeeze of half a lemon
1 tsp honey
1 tbsp butter
1/2 cup pecan halves
1 tbsp brown sugar

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  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.

Nutrition Info

Per serving Amount
Calories1458
Protein50 g
Fat96 g
Saturated Fat17 g
Carbohydrate111 g
Fibre21 g
Sugar23 g
Cholesterol163 mg
Sodium71 mg
Per serving % Daily Value
Potassium335
Calcium6
Iron49
Vitamin A28
Vitamin C53