Baked Chicken with Green Olive-Lemon Crust, Cucumber Yogurt and Tender Wheat Berries

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a baking dish with 1 tablespoon olive oil.

2. 2

   Place the wheat berries and water in a medium saucepan with 1/2 teaspoon salt. Bring to a boil, reduce the heat, partially cover, and cook for 35 to 40 minutes until tender. Drain any excess liquid and keep warm.

3. 3

   While the wheat cooks, combine the green olives, breadcrumbs, garlic, lemon zest, half of the parsley, 1 tablespoon olive oil, and 1 tablespoon lemon juice in a bowl until a moist crust mixture forms.

4. 4

   Pat the chicken breasts dry with paper towels and season them with the remaining salt and black pepper. Place them in the prepared baking dish and brush with 1 tablespoon olive oil.

5. 5

   Spread the olive-lemon mixture over the top of each chicken breast, pressing gently so it adheres.

6. 6

   Bake the chicken at 220 °C / 425 °F for 20 to 24 minutes, or until fully cooked and the crust is lightly golden. Let it rest for 5 minutes out of the oven.

7. 7

   While the chicken bakes, make the cucumber yogurt: in another bowl, mix the grated and squeezed cucumber, Greek yogurt, mint, scallion, the remaining tablespoon lemon juice, the remaining tablespoon olive oil, and a pinch of salt.

8. 8

   Fold the remaining parsley into the cooked wheat berries and mix gently. Taste and adjust salt if needed.

9. 9

   Serve a bed of tender wheat berries on each plate, top with one chicken breast, and add a generous spoonful of cucumber yogurt on the side.