Miso-poached chicken and buckwheat bowl

Have this tasty meal for two on the table in twenty minutes. Our recipe uses high-protein buckwheat - a great alternative to rice.

Serves: 2

Time to make: 20 mins

Ingredients

More weights & measures

½ cup buckwheat
2 teaspoons miso paste
2½ cups chopped broccoli florets or 200g broccolini
200g chicken breast
1 tablespoon reduced-fat mayonnaise
2 tablespoons low-fat plain yoghurt
1 teaspoon wasabi paste
250g cooked beetrootbeetsX chopped in chunks
2 cups rocketarugulaX

Instructions

Stay Awake

1 In a small saucepan, place buckwheat. Cover with 1 cup water, add 1 teaspoon of the miso paste and bring to the boil. Reduce heat, cover and simmer for 8 minutes. Add broccoli, cover and cook for 2 minutes more. Remove from heat and set aside.

2 In a small pan, place chicken breast and cover with water. Add remaining miso paste. Bring to a simmer, cook for 2 minutes, then cover and turn off the heat. Leave for 5-7 minutes, until chicken is cooked through.

3 In a bowl, combine mayonnaise, yoghurt and wasabi to make a dressing.

4 Arrange buckwheat in bowls. Shred chicken breast. Add chicken, broccoli, beetroot and rocket to bowls. Add wasabi mayo dressing and serve.

Variations

Make it gluten free: Check miso and mayonnaise are gluten free.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 438 cal

Kilojoules 1830 kJ

Protein 37 g

Total fat 7 g

Saturated fat 1 g

Carbohydrates 60 g

Sugar 19 g

Dietary fibre 9 g

Sodium 440 mg

Calcium 120 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.