Chicken and Halloumi Buckwheat Salad

Nutrition per serving

Calories781 kcal
Protein66.9 g
Carbs46.5 g
Fats36.8 g
Saturated Fat19.2 g
Monounsaturated Fat5 g
Polyunsaturated Fat1.9 g
Sugars4.4 g
Fiber7.5 g
Sodium1,084 mg

Ingredients

Chicken Breast
Buckwheat
Halloumi
Romaine Lettuce
Tomatoes, Red, Ripe
Red Onion
Olive Oil
1. Pre-heat the oven to 200 C (392 F).

2. Cut the halloumi into slices.

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. Place the halloumi slices onto a dry frying pan. Cook for 2 minutes on each side.

6. Slice the chicken and serve on top of the buckwheat salad along with the halloumi.