Beet soup and chicken breast with buckwheat
Lunch
544 kcal
Prep time: 20 min Protein 51 · Fat 13 · Carbs 57
Ingredients
- soup: 1 deep bowl, about 300 g
- chicken breast: 1 fillet, about 110 g
- cooked buckwheat: 3/4 cup, about 120 g
- herbs: 1 handful, about 20 g
Instructions
- Measure the ingredients to the portion indicated.
- Cook gently: boil, bake or braise.
- Plate it up and don't add oil/sauces beyond the allowance.
Nutrition
544 kcal
Protein 51 g
Fat 13 g
Carbs 57 g
No common allergens
Swaps
- The grain can be swapped for buckwheat, brown rice, bulgur or quinoa, cooked, 150-170 g.
- If you're cutting carbs, replace half the grain with vegetables 150-200 g.
- Vegetables can be swapped for any non-starchy vegetables at the same weight.
- If you don't have fresh vegetables, use frozen ones without sauce at the same weight.