Prep 5 mins Cook 25 mins Makes Serves 2 Source 28bysamwood.com
Preheat oven to 200 C. Roll the chicken tenderloins in the dukkah mixture, and place on a lined baking tray. Spray lightly with oil.
Simmer buckwheat (or brown rice) in a small saucepan of boiling water for 15-20 minutes or until cooked. Drain and keep warm.
Toss the broccoli, sprouts and garlic in a bowl with the oil, lemon, salt & pepper and place on a separate tray lined with baking paper. Roast chicken and vegetables in the oven for around 15 minutes or until chicken is cooked. Remove chicken and keep warm on a plate covered with foil, while you add kale to the vegetables, toss well and continue roasting for another 10 minutes, or until cooked.
Serve chicken and roasted vegetables on buckwheat/brown rice with a dollop of tzatziki.
Energy 1875.71 kJ
Calories 448.14 cal
Sat. Fat 3.64g