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🏠 Track your food / Recipes / Roasted Chicken Leg With Buckwheat, Beetroot Salad With Feta Cheese And Grain Mustard

Roasted Chicken Leg With Buckwheat, Beetroot Salad With Feta Cheese And Grain Mustard Recipe

Name: Roasted Chicken Leg With Buckwheat, Beetroot Salad With Feta Cheese And Grain Mustard
Prep time: 45 minutes
Cook time: 35 minutes
Yield: 1
Cuisine: International
Ingredients: chicken leg: 175g; buckwheat: 125g; beetroot: 100g; feta cheese: 40g; grain mustard: 12g; cooking oil (for the chicken): 8g

chicken leg buckwheat beetroot feta cheese grain mustard cooking oil (for the chicken)dinner

This well-rounded meal features a harmoniously balanced combination of roasted chicken leg, buckwheat, and a refreshing beetroot salad sprinkled with feta cheese and seasoned with grain mustard. Designed for those who favor a meal that is as nutritious as it is flavorful, this dish brings together the succulence of chicken, the earthiness of buckwheat, and the tanginess of beetroot in one delightful plate. A topping of feta cheese adds a creamy texture and a slightly sharp taste, while the grain mustard imparts a subtle spiciness that ties all the components together beautifully.

Roasted Chicken Leg with Buckwheat, Beetroot Salad with Feta Cheese and Grain Mustard

🌎 International: Main Dish

🔥 Calories 700kcal
🍗 Protein 60g
🍚 Carbs 65g
🧈 Fat 27g

🥗 Ingredients:

chicken leg (175g)
buckwheat (125g)
beetroot (100g)
feta cheese (40g)
grain mustard (12g)
cooking oil (for the chicken) (8g)

🍳 How to cook (1 serving):

Cooking Time: 35 minutesPreperation Time: 45 minutes

Roasted Chicken Leg

Begin by marinating the chicken leg in a mixture of seasoning (herbs, salt, pepper) and cooking oil. Let it marinate for at least 30 minutes to ensure it absorbs the flavors. Preheat the oven to 200°C (392°F) and roast the chicken for about 25-35 minutes, or until the skin is crispy and the meat is cooked through.

Buckwheat

Rinse the buckwheat thoroughly under cold water. Bring a pot of water to a boil, add the buckwheat, and reduce to a simmer. Cook for about 10-15 minutes, or until tender. Drain any excess water and set aside.

Beetroot Salad with Feta Cheese and Grain Mustard

Prepare the beetroot by boiling it until tender, then peeling and chopping it into small pieces. In a bowl, combine the beetroot, crumbled feta cheese, and grain mustard. Mix well to ensure the ingredients are evenly distributed.

⭐️ Nutrition facts:

This dish is an excellent source of protein from both the chicken leg and the feta cheese, providing approximately 50-70 grams per serving. It is also rich in carbohydrates (50-80 grams) thanks to the inclusion of buckwheat and beetroot, making it an energy-boosting meal. The total fat content ranges from 20-35 grams, derived mainly from the chicken and cooking oil, ensuring a balanced macronutrient profile.