Grilled chicken with buckwheat, garlic mushrooms, tomato and broccoli


  • 1 cup buckwheat
  • 3 cups water
  • 1/4 red onion
  • 3 handfuls of spinach
  • 2 tomatoes
  • 2 chicken thigh fillets
  • 4 stalks of broccoli
  • A pinch of salt and pepper
  • 2 tablespoons of coconut oil
  • 2 tablespoons of ‘a chilli and garlic sauce’


  1. Preheat the oven to 180 degrees celsius and add chicken and tomato. Add a sprinkle of salt and pepper, as well as some sprigs of parsley and small amount of coconut oil.
  2. Leave to bake for 20 minutes or until brown, and flip.
  3. In a frypan, add some oil and chilli garlic stave. Add the broccoli and mushrooms with a teaspoon of minced garlic.
  4. Once cooked, remove the broccoli and mushrooms, add spinach and put the lid on until reduced.
  5. In a saucepan add water and bring to the boil. Add buckwheat and leave boiling for 10 minutes before reducing to low heat for 30 minutes.
  6. Take out the chicken and mushrooms, plate and enjoy!!

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