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Spiced Yogurt Chicken with Wheatberries, Squash, Kale & Pomegranate Relish

From Our Kitchen

Preheat oven to 325ºF.


2 whole boneless, skinless chicken breasts cut in half
2 cups wheatberries, cooked
1 lb. butternut squash, cut in cubes
1 bunch kale, chopped
1 yellow onion, sliced
1 cup yogurt
1 Tbsp. ginger, chopped
1 tsp. garlic, chopped
¼ cup Appalachian Naturals Pomegranate Vinaigrette
¼ tsp. ground coriander
¼ tsp. ground cumin
⅛ tsp. ground fenugreek
olive oil
salt and pepper


Place your yogurt, ginger, garlic coriander, cumin fenugreek, and a pinch of pepper into a food processor. Pulse for 30 seconds. Coat chicken with yogurt mix and let marinate for 8-24 hours.

Lightly coat squash with oil and a heavy pinch of salt and pepper. Arrange in a single layer on a sheet pan and roast until it turns golden brown and tender, about 35-45 minutes.

Place chicken in a baking dish and cook in oven until tender, about 20-25 minutes.

Add 3 Tbsp. olive oil to a large pot over medium high heat. Add onions and cook until golden brown. Add kale an a ½ cup of water or stock. Simmer until kale is tender. Add salt, pepper and wheatberries. Remove from heat and add squash and vinaigrette. Adjust seasoning. PLace on plates, slice chicken and place over wheatberries. Spoon some Pomegranate relish (see recipe) over chicken.

Serves 4