- 15 mins
- 80 mins
Ingredients
- 1/2 cup(s) wheat berries, dry
- 1 3/4 cup(s) broth, chicken, less sodium
- 1 pounds chicken, breast, boneless, skinless
- pepper, black ground to taste
- 3 teaspoon lemon juice, fresh
- divided
- 1 medium zucchini
- peeled into thin strips
- 1/2 cup(s) yogurt, fat-free plain
- 1 tablespoon oil, olive, extra-virgin
- 1 pinch salt
- 4 leaves lettuce, Boston
- large
- 1/4 cup(s) basil, fresh
- thinly sliced
Preparation
Step 1
1 Place wheat berries in a medium saucepan and cover with about 2 inches of water. Bring to a boil over medium-high heat, turn off the heat, and cover. Let stand for 15 to 20 minutes.
2 Drain and return wheat berries to the pan. Add broth and bring to a boil over medium-high heat. Reduce the heat, cover, and simmer until the broth is absorbed and the berries are firm but not crunchy, 40 to 45 minutes. Transfer wheat berries to a large bowl.
3 While wheat berries are cooking, lightly season chicken with pepper. In a large nonstick skillet, combine chicken, 1 1/2 cups water, and 1 teaspoon of the lemon juice; bring to a simmer over medium heat. Reduce the heat to low, cover, and simmer until chicken is cooked through, 10 to 15 minutes, turning once halfway through cooking. Remove chicken from liquid, transfer to a cutting board, and when cool enough to handle, cut into 1⁄2" cubes. Add chicken and zucchini to the bowl with cooked wheat berries.
4 In a small bowl, whisk together yogurt, oil, salt, and remaining 2 teaspoons lemon juice. Pour dressing over chicken mixture and toss to combine. Divide lettuce leaves among 4 salad plates. Spoon chicken mixture onto lettuce, sprinkle with basil, and serve.