Grilled Chicken with Charred Lemon, Wheatberries and Herby Yogurt
Grilled chicken and charred lemon, served with wheatberries and herby Greek yogurt, with spinach and red onion added.
- 600 g chicken breast fillets
- 200 g wheatberries
- 200 g Greek yogurt
- 20 g fresh dill
- 15 g fresh mint
- 2 whole lemon
- 60 ml extra virgin olive oil
- 2 whole garlic clove
- 5 g sea salt
- 2 g black pepper
- 150 g baby spinach
- 1 whole red onion
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Step 1: Cook wheatberries in salted boiling water for 40 minutes until tender but still nutty. Drain and set aside.
- Step 2
Step 2: Pat chicken breasts dry and season generously with salt and pepper on both sides.
- Step 3
Step 3: Heat a griddle or grill pan over medium-high heat. Lightly oil the surface.
- Step 4
Step 4: Grill chicken for 6-7 minutes per side until golden with char marks and internal temperature reaches 74°C. Rest for 5 minutes, then slice.
- Step 5
Step 5: Halve lemons and grill cut-side down for 3-4 minutes until charred and caramelised.
- Step 6
Step 6: Finely chop dill and mint. Crush garlic and mix into Greek yogurt with half the herbs, juice from one charred lemon, salt and pepper.
- Step 7
Step 7: Thinly slice red onion and toss with spinach, cooked wheatberries and 30ml olive oil.
- Step 8
Step 8: Divide salad among plates, top with sliced chicken, drizzle herby yogurt, and serve with charred lemon halves for squeezing.
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