Citrus Chicken & Warm Wheat Berry Salad

Boil a kettle

Add the wheat berries to a large pot with plenty of boiled water and a pinch of salt (the same as you would for pasta)

Cook over a high heat for 10 min

Meanwhile, chop the baby plum tomatoes in half

Slice the radishes finely into rounds

Chop the green beans in half

Trim, then finely slice the spring onions 

Once the wheat berries have been cooking for 10 min, add the chopped green beans and cook for a further 3-4 min or until everything is tender 

When the beans are tender, drain and return to the pot

Add the chopped tomatoes, radishes and spring onions to the drained wheat berries and set aside 

Meanwhile, zest the lemon[s] into a bowl

Place your hand flat onto the chicken breast[s]

Slice in half as if you were cutting a burger bun, so you are left with two thinner pieces

Add the sliced chicken to the bowl of lemon zest with a generous drizzle of olive oil and a pinch of salt and pepper 

Give everything a good old mix up

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat and once hot, add the chicken to the pan with any remaining oil and lemon zest

Cook for 6-8 min, turning once halfway or until cooked through – this is your citrus chicken

Meanwhile, chop the capers finely

Chop the chives and parsley finely, including the stalks 

Once the chicken is cooked through, transfer it to a board to rest

Return the pan to a very low heat and add 40g [80g] butter 

Cook for 30 sec-1 min or until melted 

Add the chopped capers and the juice of 1/2 [1] lemon and a pinch of salt – this is your caper butter dressing 

Slice the rested chicken

Add the caper butter dressing to the wheat berries with the chopped herbs and a very generous pinch of salt and pepper 

Give everything a good mix up – this is your wheat berry salad