NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup raw buckwheat groats

0.5 cup eggplant

0.5 cup zucchini

0.5 cup red bell pepper

0.25 cup red onion

2 clove garlic

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Rinse the buckwheat groats in a fine-mesh strainer, then place them in a small pot with 0.5 cup of water and a pinch of salt.

• 3

  Bring the buckwheat to a boil, then reduce heat to low, cover, and simmer for 10 to 12 minutes until the water is absorbed.

• 4

  While the buckwheat cooks, dice the chicken breast, eggplant, zucchini, red bell pepper, and red onion into uniform 1-inch pieces.

• 5

  Finely mince the garlic cloves.

• 6

  In a large mixing bowl, toss the chicken, chopped vegetables, and minced garlic with the extra virgin olive oil, sea salt, black pepper, and dried oregano.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not crowded.

• 8

  Roast in the oven for 18 to 20 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

• 9

  Remove from the oven and let the chicken rest for 2 minutes.

• 10

  Fluff the cooked buckwheat with a fork and divide it into serving bowls.

• 11

  Top the buckwheat with the roasted chicken and vegetable mixture, drizzling any remaining juices from the pan over the top.