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.