Serve grilled chicken breast with a very rich side dish a salad that combines contrasting textures and tastes of it ingredients. For salad, boiled spelled in grains is mixed with thin slices of pear, fennel and watercress and seasoned lemon juice with olive oil. The rich taste of cereals is perfect combined with the juiciness of fresh herbs and fruits, and the sweet taste of pears contrasts harmoniously with the piquancy of watercress. Before sprinkle the dish with planed gruyere or gouda. value of one serving: (4 total) Calories 590, total fat 22 g., saturated fats, proteins 50 g, carbohydrates 50 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 50 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 chicken breasts without bones and skin, weighing 180-200 gr.
- 1 tbsp. spelled grains
- 3 tbsp. l olive oil + oil to grease the grill
- Juice 1 Lemon
- 2 strong ripe pears, for example, Anjou, Bartlett or Komis, peeled
- 1/4 of the fennel root
- 2 bundles of watercress, cut the stems (about 6 tbsp.)
- 1 piece of gruyere or aged gouda weighing 60 – 90 gr.
Recipes with similar ingredients: chicken breasts, wheat groats, pears, fennel bulb, lemon juice, gruyere cheese, gouda cheese, watercress
Recipe preparation:
- Preheat the grill to moderate heat and grease the grills a little amount of olive oil.
- In a saucepan, bring the water to a boil. Add spelled and again bring to a boil. Reduce heat, cover and simmer when boil until the grains are soft, but not boiled, 15-20 minutes. Drain and set aside for a while. spelled.
- Sprinkle 0.5 tsp chicken. salt and pepper. Grill until the appearance of clear marks from the grate and while the internal temperature meat does not reach 74 ° C, 18-20 minutes. Set aside.
- Pour lemon juice into a bowl. Thinly chop into the same bowl pears and fennel with a mandolin grater. Mix with lemon juice. Add spelled, watercress and olive oil. Stir to evenly coat the porridge with dressing. Add 1/8 tsp salt and pepper.
- Arrange the salad and chicken equally in four plates. Via peelers chop each gruyere cheese or gouda over each serving. Serve.
