We loosely followed this recipe to repurpose leftovers of rotisserie chicken, 1 ¼ cup cooked wheat berries, and 5 oz fresh baby spinach: https://www.health.com/recipes/chicken-wheat-berry-bowl. Our modifications: first, instead of preparing chicken from scratch, we used leftover rotisserie chicken (two thighs and one breast), handshredded and bones/most skin discarded. We lightly sprayed a medium pan with oil and sauteed until crisped. Second, instead of adding fresh blueberries, we sauteed 5 oz baby spinach in garlic and 1 Tbsp olive oil, added ¼ tsp salt and sugar, and then added the cooked wheat berries in to heat through. Third, we made the dressing per the recipe except for the following modifications: reduced olive oil to 3 Tbsp (from 4 Tbsp), used a sprig of thyme leaves instead of tarragon (but this wasn’t a great sub so we may try rosemary or dill next time), and added about 1 tsp fresh lime juice for brightness, in addition to the ¼ cup red wine vinegar. Fourth, we mixed the dressing and the spinach-wheat berry mixture in a mixing bowl. Fifth, we lightly toasted 2 Tbsp slivered almonds (instead of ¼ cup walnuts). We plated the grains, topped with chicken, and garnished with the toasted almonds and some minced parsley. This was very tasty. (Dec. 2021)
Cooking Adventures 