Name: Buckwheat Grain Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup Buckwheat groats; 5 oz Chicken breast; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Lemon juice; 0.25 tsp Garlic powder

Buckwheat Grain Bowl with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Buckwheat Grain Bowl with Roasted Vegetables

Oven-roasted chicken and colorful vegetables served over a bed of nutty buckwheat groats, finished with a bright squeeze of lemon for a fresh, earthy flavor.

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NUTRITION

Protein

52.7g

Fat

12.1g

Carbs

48g

SERVINGS

1 serving

INGREDIENTS

0.25 cup Buckwheat groats

5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

0.25 tsp Garlic powder

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Rinse the buckwheat groats under cold water and place in a small pot with 0.5 cups of water.
3
Bring the buckwheat to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes until water is absorbed.
4
Cut the chicken breast into bite-sized pieces and toss with broccoli, bell peppers, olive oil, garlic powder, salt, and pepper.
5
Spread the chicken and vegetable mixture onto the prepared baking sheet in a single layer.
6
Roast for 18-20 minutes or until the chicken is cooked through and the vegetables are tender.
7
Fluff the buckwheat with a fork and portion into a bowl.
8
Top the buckwheat with the roasted chicken and vegetables, then drizzle with fresh lemon juice before serving.