Grilled Chicken with Spelt, Pear and Watercress Salad
Grilled Chicken with Spelt, Pear and Watercress Salad might be just the main course you are searching for. This recipe makes 4 servings with 547 calories, 48g of protein, and 20g of fat each. This recipe covers 39% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up spelt berries, chicken breasts, juice of lemon, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 50 minutes.
Instructions
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.
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.