Nutrition Facts

Serving Size: 1 chicken breast and 1/2 cup salad

Calories: 240 • Total Fat: 5g • Total Carbohydrates: 23g (Fiber: 5g • Sugars: 2g) • Protein: 28g (Vitamin C: 42% • Vitamin A: 10% • Folate: 8% • Iron: 8%)

Nutritional Highlights

Rich in Good Fats • High Protein • High Fiber • Dairy-Free • Gluten-Free Option • Good for Immunity • Promotes Healthy Skin and Eyes

This recipe is an excellent balance of protein and carbohydrates to keep your blood sugar stable.

Grilled chicken with citrus beet & wheat berry salad

Servings: 4

INGREDIENTS

• 1 lb boneless, skinless chicken breasts (four 4 oz pieces)
• 1/2 cup wheat berries, raw (sub with quinoa, buckwheat, or millet for GF option)
• 1.25 cups water
• 1 beet, peeled
• 1 medium orange, juice and zest
• 1 medium lemon, juice and zest
• 2.5 tsp olive oil
• 2 cups mixed greens (spinach, collards, kale, romaine, arugula)
• 1 tbsp fresh mint, chopped
• 2 tbsp fresh parlsey, chopped
• salt and pepper

METHOd

1. Add wheat berries and water to a pot. Bring to a boil, reduce to a simmer, and cover until tender (about 30 minutes).
2. Using a mandolin or very sharp knife, slice beet into thin slices and add to a large bowl.
3. Add greens to a small skillet with 2 tbsp water over medium-high heat. Soften greens by cooking them for 2 minutes, stirring continuously. Remove from heat and add to beets and cooked wheat berries.
4. Combine orange juice, lemon juice, mint, parsley and olive oil. Stir dressing and add to greens. Set aside.
5. Season chicken with salt and pepper and grill (using an outdoor grill or a grill pan) until cooked through.
6.  Top chicken with salad and garnish with orange and lemon zest.

*If you don’t have a grill the chicken can be baked in the oven at 350ºF for 20-25 minutes.