Buckwheat Salad with Roasted Vegetables & Chicken

Name: Buckwheat Salad with Roasted Vegetables & Chicken
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 200 g Buckwheat; 600 g chicken breast; 2 pcs bell peppers; 2 pcs zucchini; 2 pcs carrots; 60 ml olive oil; 10 g herbs (thyme, rosemary); 3 clove garlic; 30 ml lemon juice; 5 g salt; 2 g pepper

A hearty salad featuring buckwheat, roasted seasonal vegetables (such as bell peppers, zucchini, and carrots), and grilled chicken breast. Dressed with a simple olive oil and herb vinaigrette.

Total: 1 h 5 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 415
Protein: 38 g
Fat: 16 g
Carbs: 32 g

Ingredients

for 4 servings

Buckwheat200 g
chicken breast600 g
bell peppers2 pcs
zucchini2 pcs
carrots2 pcs
olive oil60 ml
herbs (thyme, rosemary)10 g
garlic3 clove
lemon juice30 ml
salt5 g
pepper2 g

Method

5 steps

Rinse buckwheat and boil in 400ml water until tender, then drain.
Preheat oven to 200C. Chop bell peppers, zucchini, and carrots into bite-sized pieces, toss with a little oil, and roast for 25 minutes.
Season chicken breast with salt, pepper, and herbs, then grill on the stovetop until fully cooked.
Whisk together olive oil, lemon juice, minced garlic, and remaining herbs to create the vinaigrette.
Combine cooked buckwheat, roasted vegetables, and sliced grilled chicken in a large bowl, toss with the vinaigrette, and serve.