La Vera chicken
Ready in around 20 mins
- Energy: 2954kj (706Kcal)
- Protein: 38g
- Carbohydrate: 38g
- Fat: 45g
- Contains: Tree Nuts
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BEFORE COOKING:
Boil the kettle.
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1. TO PREPARE THE VEGETABLES:
Cut the broccoli into small bite size florets. Cut the roast capsicum into 1 cm cubes and set aside.
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2. TO COOK THE BUCKWHEAT AND BROCCOLI:
Rinse the buckwheat in a colander. Place the buckwheat in the pot and cover with boiling water and bring back to the boil over a medium-high heat. Once up to the boil reduce to a simmer and cook for 13 mins, stir in the chopped broccoli and cook another 2 mins. Drain into a colander. Place in a bowl and season with salt and mix in 2 tbsp of olive oil. Allow to cool a little. Shake the citrus dressing and stir through the buckwheat and broccoli along with the diced capsicum. Season with salt to taste.
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3. TO COOK THE CHICKEN:
Remove the chicken thighs from their packaging and pat dry with paper towel. Cut each thigh into 3-4 pieces. Heat a drizzle of olive oil in a non-stick frying pan over a medium-high heat. Once hot add the chicken pieces and brown for 3-4 mins. Pour over half of the La Vera sauce and cook for another 3-4 mins.
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TO SERVE:
Spoon buckwheat and vegetables onto plates and top with chicken pieces. Pour over La Vera sauce, and sprinkle over the toasted almonds.
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- 1 pack of free-range chicken thigh
- 1 pack of buckwheat
- 1 pot of La Vera sauce
- 1 sachet of toasted almonds
- 1 pot of citrus dressing
- 1 pot of roasted capsicum
- 2 broccoli
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