Roasted Chicken With Buckwheat And Cabbage-based Salad Recipe

Name: Roasted Chicken With Buckwheat And Cabbage-based Salad
Prep time: 15 minutes
Cook time: 45 minutes
Yield: 1
Cuisine: Mix
Ingredients: chicken meat: 100g; chicken skin: 50g; cooking oil or marinade: 10g; buckwheat groats: 145g; salt: 5g; cabbage: 100g; cucumber: 50g; salad dressing: 20g; red pepper flakes: 5g; tomato: 100g; avocado: 100g

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This meal consists of roasted chicken, buckwheat (also known as kasha), and a type of cabbage-based salad that includes additional ingredients to enhance its flavors and nutritional value. An ideal combination for a balanced and hearty meal, it includes a good mix of proteins, carbohydrates, and fats, alongside a variety of vitamins and minerals.

Roasted chicken with buckwheat and cabbage-based salad

🌎 Mix: Main Course

🔥 Calories 600kcal
🍗 Protein 35g
🍚 Carbs 70g
🧈 Fat 20g

🥗 Ingredients:

chicken meat (100g)
chicken skin (50g)
cooking oil or marinade (10g)
buckwheat groats (145g)
salt (5g)
cabbage (100g)
cucumber (50g)
salad dressing (20g)
red pepper flakes (5g)
tomato (100g)
avocado (100g)

🍳 How to cook (1 serving):

Cooking Time: 45 minutesPreperation Time: 15 minutes

Roasted Chicken

Preheat oven to 375°F (190°C). Season chicken leg with salt, pepper, and any preferred herbs. Place on a baking tray and roast for 35-45 minutes or until cooked through and golden brown.

Buckwheat

Rinse 145g of buckwheat groats under cold water. Bring 2 cups of water to a boil, add the rinsed buckwheat, and a pinch of salt. Reduce heat to low, cover, and simmer for 15-20 minutes or until tender. Fluff with a fork before serving.

Cabbage-Based Salad

Chop cabbage, cucumber, tomato, and avocado into bite-sized pieces. In a large bowl, mix these with a simple dressing of olive oil, vinegar, salt, and spices to taste. Top with red pepper flakes for added heat.

⭐️ Nutrition facts:

This meal is a good source of lean protein from the chicken, complex carbohydrates from the buckwheat, healthy fats from the avocado, and a wide range of vitamins and minerals from the vegetables in the salad, particularly vitamin C from cabbage and tomatoes, and potassium from avocado.