Grilled Chicken With Buckwheat And Mixed Green Salad Recipe

Baking the Chicken

1. Preheat your oven to 200°C (about 392°F). 2. Season the chicken breast or thigh with salt, pepper, and your choice of herbs or spices. 3. Place the chicken on a baking tray and bake in the preheated oven for 25-30 minutes or until fully cooked. 4. Once cooked, remove from the oven and let it rest for a few minutes before serving.

Preparing Buckwheat

1. Rinse 40g of buckwheat under cold water until the water runs clear. 2. In a saucepan, bring twice the amount of water to a boil. 3. Add the buckwheat and reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the grains are tender but not mushy. 4. Drain any excess water and serve.

Making the Mixed Greens Salad

1. In a large bowl, combine 150g of mixed greens such as lettuce, spinach, arugula, or any other leafy greens of your choice. 2. Add other salad ingredients like diced tomatoes, cucumbers, and onions if desired. 3. Drizzle with olive oil, vinegar, or your preferred salad dressing and toss well. 4. Season with salt and pepper to taste.