Miso-poached chicken and buckwheat bowl
- 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
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.
Make it gluten free: Check miso and mayonnaise are gluten free.
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)
Total fat 7g
–Saturated fat 1g
Dietary fibre 9g
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