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Receta Citrus Chicken on Wheatberry Salad
by Cindy McNamara

Citrus Chicken on Wheatberry Salad

Delicious combo of proteins. The healthy salad is a great lunch box item and holds well in the fridge for 3 or 4 days (if it lasts that long).

Calificación: 4/5
Avg. 4/5 3 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4 Servings

Ingredientes

  • 4 small boneless chicken breasts
  • 1/4 t cumin
  • 1/4 t lemon pepper
  • dash salt
  • 2 T oil to saute in
  • 1 c dry whole wheat grains (berries)
  • 2 c water
  • 1/2 c toasted walnuts - chopped (or other nut you prefer)
  • 1/4 c dry cranberries- chopped (or raisins)
  • 2 green onion- small chop
  • 2 stalks celery- small chop
  • 1/2 c apple- small chop (i prefer a tart apple here)
  • 1 carrot- peeled & shredded
  • 1/4 c flat parsley - chopped
  • juice of one lemon
  • 2 T olive oil
  • salt/pepper to taste
  • 1 1/2 c romaine leaves in bite size pieces
  • 1 1/2 c baby spinach

Direcciones

  1. Bring wheat and water to boil in large saucepan, let boil about 3 minutes then reduce to simmer for about 45 minutes or until tender. Drain & set aside.
  2. Rub chicken with cumin and lemon pepper and dash of salt. (pound to 1/2 inch thickness for faster cooking)
  3. Saute chicken about 3-4 minutes on each side, depending on thickness of meat.
  4. Let meat cool in saute pan until ready to slice and plate.
  5. In a large bowl, combine drained/cooled wheat, lemon juice, olive oil, nuts, cranberries, carrot, celery, green onion,apple, parsley and toss to mix.
  6. Season w salt/pepper to taste.
  7. Divide romaine spinach mix to 4 plates (or lunch containers)
  8. Top with 1 c wheat salad
  9. Finish with 1 chicken breast cut up