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Lemon Chicken Buckwheat Salad

Updated: Feb 9

Two servings

Ready in 20 minutes

Ingredients (ideally organic):


  • 4 cups young mixed greens

  • 1 black radish, peeled and finely sliced

  • 2/3 cup buckwheat, uncooked

  • 2 tbsp pumpkin seeds

Lemon Chicken Breasts

  • 2 chicken breasts

  • 1 tbsp olive oil

  • 1/2 tsp turmeric

  • black pepper to taste

  • sea salt to taste

  • 2 lemon slices


  • 2 tbsp olive oil

  • 1 1/2 tbsp balsamic vinegar

  • sea salt, to taste

  1. Preheat the oven to 170°C.

  2. Cook the buckwheat in a large pot with 2 cups of salted water for 10-15 minutes, or according to instructions.

  3. Rinse and lay the chicken breasts in an oven dish.

  4. Drizzle with olive oil, add turmeric, black pepper, sea salt, and massage the spices in.

  5. Add the two lemon slices, one on top of each chicken breast.

  6. Bake for 15 minutes at 170°C, or longer depending on size. The meat should be tender and no longer pink.

  7. In a large bowl, assemble the mixed greens and the black radish. Add the dressing and toss.

  8. Serve, and top with the cooked buckwheat, pumpkin seeds, and chicken breast. Enjoy!


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