Broccoli Buckwheat Grilled Chicken Salad
Buckwheat and broccoli, a wonderfully nutritional combination! Broccoli as well as being a great source of fibre and protein contains a wealth of nutrients and antioxidants and buckwheat is a highly nutritious whole grain known to provide a number of health benefits.
Ingredients
- 3/4 Cup buckwheat groats - Measured uncooked
- 1 Head broccoli - Small
- 500 Grams Organic chicken breast
- 3/4 Cup Tomatoes
- 1 Handful Fresh mint
- 1 Handful fresh parsley
- 1/4 Cup Sunflower seeds
- 2-3 tbsp extra virgin olive oil
- 1/2 Lemon
- Salt and pepper - To season
Instructions
- Heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
- Cook the buckwheat either according to the package instructions, or using the boil method: basically, pop the buckwheat in a saucepan of boiling water like you would pasta, and cook on a rolling boil for 12 minutes. Drain thoroughly, then spread out on a tray or large plate to cool down. Set aside.
- Chop the broccoli into small florets. Steam for 2-3 minutes or until just tender. Allow to cool.
- Chop the tomatoes into small pieces. Cut the cucumber into small dice. Remove the rough stalks from the parsley and mint, then shred/chop the leaves into smaller pieces.
- Combine the cooled buckwheat, cooked chicken and broccoli together with the tomatoes, cucumber, herbs and sunflower seeds. Squeeze over the juice of the half lemon, and drizzle over a few tablespoons of olive oil. Season with salt and pepper. Toss to combine everything.