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In a medium pot, cook wheat berries according to package directions. Drain and cool. Place 1 cup of cooked wheat berries in a resealable container for Tuesday.
Heat oven to 425°F. In a bowl, whisk together oil, vinegar, mustard, oregano and 1/8 teaspoon each salt and pepper. Pour 1/3 cup of the dressing into a large bowl. Toss with remaining cooked wheat berries (about 3 cups), tomatoes, olives, basil, bocconcini, 1/2 teaspoon salt and 1/8 teaspoon of the pepper. Set aside.
Meanwhile, place chicken breast halves on a baking sheet and season under skin with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Brush chicken with remaining dressing (about 2 tablespoon). Bake for 30 minutes, until internal temperature reaches 160°F. Let rest 5 minutes. Slice 2 of the chicken breast halves. Refrigerate remaining chicken. Divide chicken among 4 plates and serve with wheat berry salad.