Buckwheat Groats Bowl with Herb-Roasted Chicken and Crispy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Buckwheat Groats Bowl with Herb-Roasted Chicken and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Buckwheat Groats Bowl with Herb-Roasted Chicken and Crispy Vegetables

Enjoy a wholesome bowl featuring tender herb-roasted chicken, nutty buckwheat groats, and a vibrant mix of crispy roasted vegetables, all tied together with a drizzle of olive oil and fresh herbs for an invigorating and balanced meal.

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NUTRITION

469kcal
Protein
34.3g
Fat
18.5g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast, roasted

0.75 cup cooked Buckwheat Groats

1 cup roasted Mixed Vegetables (Bell Pepper & Zucchini)

1 tablespoon Olive Oil

1 tablespoon Mixed Fresh Herbs (Thyme, Rosemary, Parsley)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Prepare the chicken breast by seasoning it with salt, pepper, and mixed fresh herbs. Roast in the oven for 20-25 minutes until fully cooked.

  • 3

    Meanwhile, rinse the buckwheat groats and cook them according to package instructions, usually simmering in water for about 15-20 minutes until tender.

  • 4

    Chop the bell pepper and zucchini into bite-sized pieces. Toss them with olive oil, salt, pepper, and a pinch of the mixed herbs.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until they become crispy on the edges.

  • 6

    Assemble your bowl by placing a base of cooked buckwheat groats, topping it with sliced herb-roasted chicken, and adding the crispy roasted vegetables.

  • 7

    Drizzle any remaining olive oil or a light squeeze of lemon over the bowl if desired, and serve warm.

Buckwheat Groats Bowl with Herb-Roasted Chicken and Crispy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Buckwheat Groats Bowl with Herb-Roasted Chicken and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Buckwheat Groats Bowl with Herb-Roasted Chicken and Crispy Vegetables

Enjoy a wholesome bowl featuring tender herb-roasted chicken, nutty buckwheat groats, and a vibrant mix of crispy roasted vegetables, all tied together with a drizzle of olive oil and fresh herbs for an invigorating and balanced meal.

NUTRITION

469kcal
Protein
34.3g
Fat
18.5g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast, roasted

0.75 cup cooked Buckwheat Groats

1 cup roasted Mixed Vegetables (Bell Pepper & Zucchini)

1 tablespoon Olive Oil

1 tablespoon Mixed Fresh Herbs (Thyme, Rosemary, Parsley)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Prepare the chicken breast by seasoning it with salt, pepper, and mixed fresh herbs. Roast in the oven for 20-25 minutes until fully cooked.

  • 3

    Meanwhile, rinse the buckwheat groats and cook them according to package instructions, usually simmering in water for about 15-20 minutes until tender.

  • 4

    Chop the bell pepper and zucchini into bite-sized pieces. Toss them with olive oil, salt, pepper, and a pinch of the mixed herbs.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until they become crispy on the edges.

  • 6

    Assemble your bowl by placing a base of cooked buckwheat groats, topping it with sliced herb-roasted chicken, and adding the crispy roasted vegetables.

  • 7

    Drizzle any remaining olive oil or a light squeeze of lemon over the bowl if desired, and serve warm.