Chicken with Buckwheat Salad
Nutrition per serving
Calories | 466 kcal |
Protein | 46.9 g |
Carbs | 46.5 g |
Fats | 11.1 g |
Saturated Fat | 2 g |
Monounsaturated Fat | 5 g |
Polyunsaturated Fat | 1.9 g |
Sugars | 4.4 g |
Fiber | 7.5 g |
Sodium | 84 mg |
Ingredients
Chicken Breast | |
Buckwheat | |
Romaine Lettuce | |
Tomatoes, Red, Ripe | |
Red Onion | |
Olive Oil |
1. Pre-heat the oven to 200 C (392 F).
2. 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.
3. 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.
4. Slice the chicken and serve on top of the buckwheat salad.