Herb Roasted Chicken Breast With Buckwheat And Mixed Garden Salad Recipe

Herb Roasted Chicken Breast

1. Begin by preheating your oven to 375°F (190°C). 2. In a small bowl, mix your chosen herbs (such as rosemary, thyme, parsley) with minced garlic, salt, pepper, and olive oil to create a marinade. 3. Rub the marinade over the chicken breasts, ensuring they are well-coated. 4. Place the chicken breasts on a baking tray and roast in the oven for about 25-30 minutes, or until the chicken is cooked thoroughly and has a golden crust. 5. Let the chicken rest for a few minutes before serving to retain its juices.

Buckwheat

1. Rinse the buckwheat under cold water until the water runs clear. 2. In a medium saucepan, bring 2 cups of water to a boil and add the buckwheat. 3. Reduce the heat to low, cover, and simmer for about 10-15 minutes, or until the buckwheat is tender and has absorbed most of the water. 4. Once done, fluff the buckwheat with a fork before serving.

Mixed Garden Salad

1. In a large salad bowl, combine chopped lettuce, diced cucumber, sliced tomatoes, and shredded carrots. 2. For the dressing, whisk together olive oil with vinegar or lemon juice, salt, and pepper to taste. Drizzle over the salad and toss well to combine. 3. Serve the salad fresh alongside the herb roasted chicken breast and buckwheat.