🥗 Buckwheat, Beetroot and Orange Salad with Chicken

Name: Buckwheat, Beetroot and Orange Salad with Chicken
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g buckwheat; salt; 300 g beetroot (precooked; vacuum-packed); 1 red onion; 2 oranges; pepper; 3 tbsp lemon juice; 40 g crème fraîche; white pepper; 1 pinch cinnamon; 1 pinch ginger powder; 0.5 tsp honey; 400 g chicken breast fillet (2 chicken breast fillets); curry powder; 1 tbsp frying fat; 10 g parsley (0.5 bunch)

375 kcal · 30 min · 4 servings

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Ingredients

150 g buckwheat
salt
300 g beetroot (precooked; vacuum-packed)
1 red onion
2 oranges
pepper
3 tbsp lemon juice
40 g crème fraîche
white pepper
1 pinch cinnamon
1 pinch ginger powder
0.5 tsp honey
400 g chicken breast fillet (2 chicken breast fillets)
curry powder
1 tbsp frying fat
10 g parsley (0.5 bunch)

Instructions

1. Bring water to a boil in a pot with salt.
2. Add the buckwheat to the boiling water.
3. Cook the buckwheat according to the package instructions.
4. Cut the beetroot bulbs in half lengthwise.
5. Slice the beetroot halves into thin slices.
6. Peel the onion.
7. Cut the onion in half.
8. Cut the onion halves into thin strips.
9. Peel the oranges.
10. Carefully cut out the orange fillets between the membranes.
11. Catch the released orange juice.
12. Squeeze the remaining orange pulp.
13. Mix the beetroot slices with the cooked buckwheat.
14. Add three quarters of the cut onions to the mixture.
15. Add two tablespoons of orange juice.
16. Season the mixture with salt and pepper.
17. Cover the bowl.
18. Let the mixture steep for about twenty minutes.
19. Take the remaining orange juice.
20. Add lemon juice.
21. Add crème fraîche.
22. Season with salt.
23. Season with white pepper.
24. Add cinnamon.
25. Add ginger.
26. Add honey.
27. Whisk all ingredients to form a marinade.
28. Arrange the salad on a plate.
29. Top the salad with the orange fillets.
30. Rinse the chicken under cold water.
31. Pat the chicken dry with kitchen paper.
32. Season the chicken with salt.
33. Season the chicken with pepper.
34. Rub the chicken with curry.
35. Heat oil in a grill pan.
36. Fry the chicken in the pan until golden brown on all sides.
37. Wash the parsley.
38. Shake the parsley dry.
39. Chop the parsley.
40. Slice the fried chicken.
41. Distribute the chicken slices on the salad.
42. Sprinkle the salad with the remaining onions.
43. Sprinkle the salad with the chopped parsley.
44. Serve the marinade on the side.

Nutrition per serving

kcal: 375
Protein: 30 g · Fett/Fat: 8 g · Carbs: 43 g