Preparation time: 20 minutes


Cooking time: 40 minutes

Number of Servings: 4



8 tsp. ground turmeric

480g skinless and boneless chicken breast

200 g of kale, chopped

1 lemon

4 tablespoons of extra virgin olive oil

80g of red onion, sliced

20 g of parsley, finely chopped

520 g of tomatoes

4 tablespoons of chopped fresh ginger

4 bird’s eye chili, finely chopped

4 tablespoons of capers, finely chopped




  • Take out the tomato eye and chop it very finely,
  • Mix the tomatoes with the chili, parsley capers, and lemon juice. Preheat the oven to 220ºC
  • Marinate the chicken breast using the lemon juice, 1 teaspoon of the turmeric, and a little oil. Leave for 5–10 minutes.
  • Heat the frying pan and place the marinated chicken in it. Cook for a minute on each side until it turns pale golden.
  • Transfer it to the oven and place in the baking tray for 8–10 minutes until cooked through.
  • Bring down from the oven and cover with foil. Allow resting for 5 minutes. Cook the kale for 5 minutes in a steamer.
  • Also, fry the red onions and the ginger using little oil to become soft, then add the cooked kale and continue to fry for another minute.
  • Cook the buckwheat according to instruction on the packet using the remaining teaspoon of turmeric.
  • Serve the chicken together with the vegetables and salsa.


Nutrition:Calories: 498 Cal Fat: 21 g Protein: 24.3 g Sugar: 62.9 g