Gluten Free | High Protein | Dairy Free
A beautiful anti-inflammatory, antioxidant and nutrient packed 1 tray dinner that only takes 5 minutes to prepare. The use of the gluten free psuedo-grain buckwheat completes the dish and adds extra protein, fibre and minerals.
Turmeric Chicken and Buckwheat 1 Tray Bake
A delicious moroccan flavoured one tray bake with juicy dates, plenty of veggies and buckwheat.
- 4 Chicken Thighs
- 1 tsp turmeric
- 2 tsp cumin
- 1 tsp garlic powder 1⁄2 tsp ground ginger 2 Tbs coconut oil
- 2 zucchinis
- 1 cup of cauliflower
- 1 cup of broccoli
- 2 cups cooked buckwheat
- 4 cups leafy greens
- 6 Medijool Dates (pitted and chopped)
- coconut or greek yoghurt coriander to serve
- Preheat oven to 180°C fan forced. Line a baking dish with non-stick baking paper. Cut the thighs in half and combine in a bowl with the cauliflower, zucchini, broccoli, and dates, oil, ginger, turmeric, garlic and cumin. Toss well to coat.
- Roast for 25-35 minutes or until golden and tender or chicken is cooked through.
- If you haven’t pre-cooked the buckwheat, do so now in a saucepan of boiling water following the packet directions. Drain.
- When ready to serve, sprinkle buckwheat and leafy greens on top to slightly warm up. Serve with fresh coriander, lemon wedges, and topped with a TBS yoghurt.
