Crispy Chicken with Herb and Wheat Berry Salad Crispy Chicken with Herb and Wheat Berry Salad

Food styling by Ashley Denton | Prop styling by Catherine Doherty Image by: James Tse

Browning the chicken on the stovetop before finishing it in the oven makes the skin extra crispy. You can substitute the wheat berries with the same amount of barley, spelt berries or brown rice.

  • Prep time 20 minutes
  • Total time 45 minutes
  • Portion size 6 servings


Crispy Chicken:
Herb and Wheat Berry Salad:


Herb and Wheat Berry Salad: In large saucepan of boiling water, cook wheat berries according to package instructions. Drain and rinse with cold water until cool; drain again.

In large bowl, combine wheat berries, cilantro, parsley, mint, green onions, tomatoes and cucumber. Whisk together oil, lemon zest, lemon juice, sumac, salt and pepper; drizzle over salad. Toss to coat.

Crispy Chicken:
While wheat berries are cooking, sprinkle chicken all over with sumac, salt and pepper. In large ovenproof skillet, heat oil over medium-high heat; cook chicken, turning once, until golden, about 8 minutes. Remove to plate, skin side up. Drain fat from pan.

Return chicken to pan, skin side up. Roast in 400°F (200°C) oven until juices run clear when chicken is pierced, about 18 minutes. Serve with salad.

Nutritional facts per serving: about

  • Fibre 3 g
  • Sodium 327 mg
  • Sugars 3 g
  • Protein 32 g
  • Calories 474.0
  • Total fat 30 g
  • Potassium 536 mg
  • Cholesterol 116 mg
  • Saturated fat 7 g
  • Total carbohydrate 19 g


  • Iron 26.0
  • Folate 17.0
  • Calcium 4.0
  • Vitamin A 15.0
  • Vitamin C 27.0
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Lunch & Dinner

Crispy Chicken with Herb and Wheat Berry Salad