Chicken breast with buckwheat, tomatoes and herbs

Ingredients

• chicken breast: 1 fillet, about 150 g
• cooked buckwheat: 3/4 cup, about 170 g
• tomatoes: 1-2 pcs, about 150 g
• greens: 1 handful, about 40 g

Instructions

1. Measure the ingredients to the portion indicated.
2. Cook gently: boil, bake or braise.
3. Plate it up and don't add oil/sauces beyond the allowance.

Nutrition

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.

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