Photo of Chicken with buckwheat and herb crust by WW

Chicken with buckwheat and herb crust

4
3
1
SmartPoints® value per serving
Total Time
55 min
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Easy

Ingredients

chicken tenderloin

540 g, (Buy 600g or 12 x small), fat trimmed

buckwheat

½ cup(s), (90g), rinsed

egg white

1 medium, lightly whisked

fresh flat-leaf parsley

2 tbs, finely chopped, plus extra leaves to serve

green shallot(s)

1 individual, finely shopped

dijon mustard

2 tsp

dukkah

1 tbs, lemon and herb

fresh lemon rind

1 tsp, finely grated

lemon(s)

1 medium, cut into wedges to serve

Instructions

  1. Preheat oven to 210°C. Line a baking tray with baking paper. Place chicken on prepared tray.
  2. Place buckwheat and 1 cup (250ml) water in a small saucepan over high heat. Bring to the boil, then reduce heat and simmer for 7-8 minutes or until water has evaporated and buckwheat is slightly firm. Drain excess water and set aside for 10 minutes to cool.
  3. Combine buckwheat, egg, parsley, shallot, mustard, dukkah and rind in a bowl. Season with salt and pepper. Press mixture evenly onto chicken. Bake, on high shelf, for 12-14 minutes or until golden and cooked through. Sprinkle with extra parsley. Serve with lemon wedges.

Notes

SERVING SUGGESTION: Steamed broccoli florets, snow peas and carrots. TIP: You can also use this crust on lean pork loin steaks

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