Buckwheat, chicken, cucumber and pomegranate bowl

Name: Buckwheat, chicken, cucumber and pomegranate bowl
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 0.25 cup(s) Buckwheat (50g); 2 tsp Tahini; 1.5 tbs Lemon juice; 1 tbs 99% fat-free, plain or natural yoghurt, unsweetened; 4 individual Fresh dates pitted, quartered; 50 g Good 4U&U Sprouts, Crunchy Combo; 50 g Snow pea sprouts; 1 medium Lebanese cucumber peeled into ribbons; 1 medium Smoked skinless 97% fat-free chicken breast thinly sliced; 0.5 medium Pomegranate seeds only

Points®

Total Time

50 min

Prep

15 min

Cook

35 min

Serves

Difficulty

Easy

Ingredients

Buckwheat

¼ cup(s), (50g)

Tahini

2 tsp

Lemon juice

1½ tbs

99% fat-free, plain or natural yoghurt, unsweetened

1 tbs

Fresh dates

4 individual, pitted, quartered

Good 4U&U Sprouts, Crunchy Combo

50 g

Snow pea sprouts

50 g

Lebanese cucumber

1 medium, peeled into ribbons

Smoked skinless 97% fat-free chicken breast

1 medium, thinly sliced

Pomegranate

½ medium, seeds only

Instructions

Cook buckwheat in a saucepan of boiling water, following packet instructions, until tender.
Meanwhile, whisk tahini, lemon juice and yoghurt in a small bowl. Season with salt and pepper.
Arrange buckwheat, dates, sprouts, cucumber, chicken and pomegranate seeds in serving bowls. Serve drizzled with yoghurt dressing.

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Buckwheat, chicken, cucumber and pomegranate bowl

Ingredients

Instructions

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