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bowl with green beans, chopped chicken breast, cherry tomatoes and green olives with salad greens

Pesto Chicken Grain Bowl

wheat berries, lentils, capers, cherry tomatoes

STARS

Marinate chicken breasts in pesto, then grill and serve on a wheat berry and lentil salad with green olives, cherry tomatoes, green beans, and radishes for yummy crunch. Add two dressings: caper vinaigrette and garlicky aioli on top.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  30 minutes
Ingredients

Pesto Chicken

  • 1 lemon, juiced
  • 1 garlic clove
  • 1 tablespoon pine nuts
  • ¼ cup shredded parmesan
  • 1 cup basil leaves
  • 1 cup baby arugula 
  • 1/4 cup olive oil
  • 1/2 teaspoon salt, to taste
  • Pinch black pepper
  • 4 boneless, skinless chicken breasts

Wheat Berry Salad

  • 1 cup wheat berries
  • 1 cup green lentils
  • 1 bay leaf
  • 1 English cucumber, diced
  • 2 garlic cloves, minced
  • 1/2 cup parsley, chopped
  • 2 tablespoons olive oil
  • 1 lemon, juiced
  • 2 tomatoes, diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound green beans, trimmed

Creamy Caper Dressing

  • 1 lemon, juiced
  • 2 tablespoons champagne vinegar
  • 1 tablespoon Dijon mustard
  • 1 shallot, chopped
  • 1 garlic clove, peeled
  • 1/4 cup mayonnaise
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup capers, drained
  • 1/4 cup parsley
  • 1/2 cup olive oil

Aioli

  • 2 egg yolks
  • 1 teaspoon Dijon mustard
  • 1/2 lemon, juiced
  • 2 teaspoons water
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 garlic clove, peeled
  • 1/2 cup olive oil

Serving

  • 1 cup cherry tomatoes, halved
  • 4 radishes, sliced thinly
Directions
1
Combine all of the pesto ingredients except the oil in a blender, food processor, or immersion blender. Process until mostly smooth. With the motor running, slowly add the oil until you reach a smooth and creamy consistency. Toss the chicken in the pesto and marinate in the fridge for 4-12 hours.
2
Preheat the oven to 375°F.
3
Cook the wheat berries according to the packet instructions, drain and cool slightly. 
4
In a medium saucepan, bring the lentils, water, bay leaf, and a pinch of salt salt to a boil. Reduce heat to a simmer and cook for 25-30 minutes until the lentils are tender. Drain.
5
In a large bowl, toss together the wheat berries, lentils, cucumber, garlic, parsley, olive oil, lemon juice, tomatoes, salt and pepper.
6
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22 minutes. Rest for 5-10 minutes before slicing.
7
Bring a large pot of salted water to a boil for the green beans. Prepare an ice bath by filling a large bowl with water and ice. When the water boils, add the green beans for 2-4 minutes, until bright green and crisp-tender, then immediately put them into the ice bath to stop cooking. Take them out of the ice bath after 1-2 minutes. 
8
Add all of the caper dressing ingredients except the oil to a blender. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Season to taste.
9
Rinse out the blender and add all of the aioli ingredients except the oil. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Season to taste.
10
To serve, divide the wheat berry salad between bowls. Top with cherry tomatoes, radishes, chicken breasts and green beans and serve with caper dressing and aioli on the side.

Pesto Chicken Grain Bowl

wheat berries, lentils, capers, cherry tomatoes

STARS

Marinate chicken breasts in pesto, then grill and serve on a wheat berry and lentil salad with green olives, cherry tomatoes, green beans, and radishes for yummy crunch. Add two dressings: caper vinaigrette and garlicky aioli on top.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  30 minutes
Servings:  4

Ingredients

Pesto Chicken

  • 1 lemon, juiced
  • 1 garlic clove
  • 1 tablespoon pine nuts
  • ¼ cup shredded parmesan
  • 1 cup basil leaves
  • 1 cup baby arugula 
  • 1/4 cup olive oil
  • 1/2 teaspoon salt, to taste
  • Pinch black pepper
  • 4 boneless, skinless chicken breasts

Wheat Berry Salad

  • 1 cup wheat berries
  • 1 cup green lentils
  • 1 bay leaf
  • 1 English cucumber, diced
  • 2 garlic cloves, minced
  • 1/2 cup parsley, chopped
  • 2 tablespoons olive oil
  • 1 lemon, juiced
  • 2 tomatoes, diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound green beans, trimmed

Creamy Caper Dressing

  • 1 lemon, juiced
  • 2 tablespoons champagne vinegar
  • 1 tablespoon Dijon mustard
  • 1 shallot, chopped
  • 1 garlic clove, peeled
  • 1/4 cup mayonnaise
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup capers, drained
  • 1/4 cup parsley
  • 1/2 cup olive oil

Aioli

  • 2 egg yolks
  • 1 teaspoon Dijon mustard
  • 1/2 lemon, juiced
  • 2 teaspoons water
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 garlic clove, peeled
  • 1/2 cup olive oil

Serving

  • 1 cup cherry tomatoes, halved
  • 4 radishes, sliced thinly

Directions

1
Combine all of the pesto ingredients except the oil in a blender, food processor, or immersion blender. Process until mostly smooth. With the motor running, slowly add the oil until you reach a smooth and creamy consistency. Toss the chicken in the pesto and marinate in the fridge for 4-12 hours.
2
Preheat the oven to 375°F.
3
Cook the wheat berries according to the packet instructions, drain and cool slightly. 
4
In a medium saucepan, bring the lentils, water, bay leaf, and a pinch of salt salt to a boil. Reduce heat to a simmer and cook for 25-30 minutes until the lentils are tender. Drain.
5
In a large bowl, toss together the wheat berries, lentils, cucumber, garlic, parsley, olive oil, lemon juice, tomatoes, salt and pepper.
6
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22 minutes. Rest for 5-10 minutes before slicing.
7
Bring a large pot of salted water to a boil for the green beans. Prepare an ice bath by filling a large bowl with water and ice. When the water boils, add the green beans for 2-4 minutes, until bright green and crisp-tender, then immediately put them into the ice bath to stop cooking. Take them out of the ice bath after 1-2 minutes. 
8
Add all of the caper dressing ingredients except the oil to a blender. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Season to taste.
9
Rinse out the blender and add all of the aioli ingredients except the oil. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Season to taste.
10
To serve, divide the wheat berry salad between bowls. Top with cherry tomatoes, radishes, chicken breasts and green beans and serve with caper dressing and aioli on the side.