Turmeric Chicken w/ Buckwheat, Salsa, & Greens \\ Sirtfood

Turmeric Chicken w/ Buckwheat, Salsa, & Greens \\ Sirtfood 


Another sirtfood meal coming at you! This one is interesting, but nothing too crazy. I mean it is chicken breast. But with this you have a chunky salsa salad, kale for a green mix, and buckwheat.. I'm still getting used to the buckwheat, but what I can say is it isn't bad mixed with the salsa or greens. It just doesn't have a lot of flavor to it. So it is best mixed with the others. The chicken was juicy, but didn't have a lot of flavor either. The nice part is having the sides that help put flavor into it. I have to say be careful with the pepper! I doubled up the recipe (this is a one serving sirt meal) since James ate it with me, but with that I doubled even the peppers which made this meal extremely spicy. 

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  • 1 large tomato
  • 1 bird’s eye chili, finely chopped
  • 1tbsp capers
  • 5g parsley, finely chopped
  • 1 Lemon, for the juice
  • 4 oz. skinless, boneless chicken breast
  • 2tsp ground turmeric
  • 1tbsp olive oil
  • 2 oz kale, chopped
  • 1 oz. red onion, sliced
  • 1tsp fresh ginger, finely chopped
  • 2 oz. buckwheat


  • You want to first preheat the oven to 350F and marinate the chicken breast in 1 tsp. turmeric, juice from half a lemon, and half of the olive oil for 10 minutes or longer. 
  • This gives you time to prepare the salsa by chopping up your tomato and keeping all the extra liquid you can from it. Mix in the chili pepper, capers, parsley, and juice from half a lemon. Set aside or refrigerate until the rest is done.

  • Heat a skillet add the chicken and cook for a minute on each side or until lightly browned. Then transfer them to the oven for another 10 minutes. After removing let them rest for another 5 minutes. 
  • The greens are pretty simple. You just add the rest of the oil to a skillet and sautĂ© the onion and ginger until the onion is soft. Then add the kale and cook it down for another minute or so. 
  •  I have the best luck with the buckwheat by washing it beforehand and then cooking it in the same amount of water as buckwheat. So 2 oz. buckwheat in 2 oz. boiling water. I let it cook down and then treated it like rice. Putting the lid on to cover it and let it sit until everything was done. It should absorb all the water. Lastly, add the last tsp. of turmeric to buckwheat and serve! 


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