Chicken and Bean Buckwheat Salad
Nutrition per serving
| Calories | 715 kcal |
| Protein | 63.5 g |
| Carbs | 65.8 g |
| Fats | 22.9 g |
| Saturated Fat | 8.7 g |
| Monounsaturated Fat | 8.5 g |
| Polyunsaturated Fat | 2.5 g |
| Sugars | 6.1 g |
| Fiber | 13.1 g |
| Sodium | 719 mg |
Ingredients
| Chicken Breast | |
| Buckwheat | |
| Pinto beans, canned | |
| Romaine Lettuce | |
| Tomatoes, Red, Ripe | |
| Red Onion | |
| Olive Oil | |
| Mozzarella Cheese (whole milk) |
1. Pre-heat the oven to 200 C (392 F)
2. Drain and rinse the beans.
3. Coat the chicken in 1 tsp of olive oil and season with a little salt and pepper. Wrap in foil and place in the oven to bake for 35 minutes.
4. To make the buckwheat salad, boil some water in a saucepan. Add the buckwheat and cook over a high heat for 6 minutes or until tender. Drain and mix in the red onion, tomato and shredded lettuce.
5. To heat the beans, place the beans in a microwave-proof dish. Microwave for 2 minutes, then combine with the buckwheat salad.
6. Slice the chicken and serve on top of the buckwheat salad. Tear the mozzarella are scatter over the top.