chicken breast, skinless and boneless, butterflied (4 x 100g cooked wt)
4 x 125g
buckwheat grains (600g cooked)
fresh coriander leaves
avocado, peeled weight
Parmesan, coarsely grated
extra-virgin olive oil
Preheat the oven to 180C.
Cook the buckwheat with a little salt, until just cooked.
Season the chicken with the oil, salt and pepper.
Bake the chicken for 10-12 minutes until cooked fully.
Make the avocado mousse.
Make the pesto and the dressing.
Roast the cauliflower and broccoli till lightly browned.
Fold in the coriander into the buckwheat. Season.
Slice the chicken and serve together with mousse, vegetables and dress with the pesto.
Per 403g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.