AROMATIC CHICKEN BREAST WITH KALE AND RED ONIONS AND A TOMATO AND CHILI SALSA

Serves 1
Ingredients:

1⁄4 pound (120g) skinless, boneless chicken breast

2 teaspoons ground turmeric

juice of 1⁄4 lemon

1 tablespoon extra virgin olive oil

3⁄4 cup (50g) kale, chopped

1⁄8 cup (20g) red onion, sliced

1 teaspoon chopped fresh ginger

1⁄3 cup (50g) buckwheat

FOR THE SALSA

1 medium tomato (130g)

1 Thai chili, finely chopped

1 tablespoon capers, finely chopped

2 tablespoons (5g) parsley, finely chopped

juice of 1⁄4 lemon

How to make:

To make the salsa, remove the eye from the tomato and chop it very finely, taking care to keep as much of the liquid as possible. Mix with the chili, capers, parsley, and lemon juice. You could put everything in a blender, but the end result is a little different.

Heat the oven to 425ºF (220ºC). Marinate the chicken breast in 1 teaspoon of the turmeric, the lemon juice, and a little oil. Leave for 5 to 10 minutes.

Heat an ovenproof frying pan until hot, then add the marinated chicken and cook for a minute or so on each side, until pale golden, then transfer to the oven (place on a baking tray if your pan isn’t ovenproof ) for 8 to 10 minutes or until cooked through. Remove from the oven, cover with foil, and leave to rest for 5 minutes before serving.

Meanwhile, cook the kale in a steamer for 5 minutes. Fry the red onions and the ginger in a little oil, until soft but not browned, then add the cooked kale and fry for another minute.

Cook the buckwheat according to the package instructions with the remaining teaspoon of turmeric. Serve alongside the chicken, vegetables, and salsa.