Buckwheat with chicken breast and vegetables
Lunch
510 kcal
Prep time: 20 min Protein 43 · Fat 12 · Carbs 55
Ingredients
- cooked buckwheat: 3/4 cup, about 140 g
- chicken breast: 1 fillet, about 150 g
- vegetables: 1 large plate, about 200 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
510 kcal
Protein 43 g
Fat 12 g
Carbs 55 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.