Grilled Chicken with Spelt, Pear and Watercress Salad

Prep Time
10 min
Cook Time
40 min
4 servings

This well-balanced meal has it all!



tbsp extra-virgin olive oil, plus oil for brushing
cup whole wheat spelt berries
4 6-
to 7-oz boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
Juice of 1 lemon
firm, but ripe eating pears such as Anjou, Bartlett or Comice, cored
bulb fennel
bunches watercress, stems trimmed (about 6 cups)
1 2-
to 3-oz piece Gruyere or aged Gouda


Step 1

Preheat the grill to medium heat and brush some oil onto the grates.

Step 2

Bring a medium saucepan of water to a boil. Add the spelt and return to a boil. Lower the heat to a simmer, cover, and cook until the berries are tender but not mushy, 15 to 20 minutes. Drain and set aside.

Step 3

Sprinkle the chicken all over with 1/2 teaspoon salt and some pepper. Grill until nicely marked and the chicken reaches an internal temperature of 165ºF, 18 to 20 minutes. Set aside to rest.

Step 4

Put the lemon juice in medium bowl. Thinly slice the pears and the fennel lengthwise with a mandoline into the bowl. Toss with the lemon juice. Add the spelt, watercress and oil . Toss to dress evenly. Season with 1/8 teaspoon salt and some pepper.

Step 5

Divide the salad and chicken evenly among four plates. Using a vegetable peeler, shave the Gruyere or Gouda cheese over each plate. Serve.

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