Chicken and Bean Buckwheat Salad

Nutrition per serving

Calories715 kcal
Protein63.5 g
Carbs65.8 g
Fats22.9 g
Saturated Fat8.7 g
Monounsaturated Fat8.5 g
Polyunsaturated Fat2.5 g
Sugars6.1 g
Fiber13.1 g
Sodium719 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.