The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Black Garlic Chicken, Roasted Beef Tomato & Buckwheat
Mix up the dinnertime routine with buckwheat– a healthy ancient grain. Mix it through a traybake starring free-range British chicken breast, juicy roasted tomatoes and fragrant oregano. Garnish with fresh seasonal pea shoots for a peppery bite.
Prep in 10
High protein
Low sat fat
Serving size
Ingredients
- 20g flaked almonds (Nuts)
- 1 tbsp dried oregano
- 4 British Free Range chicken breasts
- 4 black garlic cloves
- 110g baby tomatoes
- 40g pea shoots
- 160g buckwheat
- 1 unwaxed lemon
- 2 gold beef tomato
Nutritional Information
Calories: 466
Protein: 48g
Carbs: 42g
Fat: 14g
Black Garlic Chicken, Roasted Beef Tomato & Buckwheat
Mix up the dinnertime routine with buckwheat– a healthy ancient grain. Mix it through a traybake starring free-range British chicken breast, juicy roasted tomatoes and fragrant oregano. Garnish with fresh seasonal pea shoots for a peppery bite.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Halve the beef tomatoes widthways. Quarter the lemon. Use the flat of a knife to mash the garlic into a paste, then place in a small bowl and mix with 1 tbsp oil.
- Place the beef tomatoes, chicken, lemon wedges and oregano onto a lined baking tray. Rub the chicken and tomatoes with the garlic paste. Drizzle everything with 1 tbsp oil and season with sea salt and black pepper. Bake for 20 mins.
- Heat a large saucepan on medium heat, add the buckwheat and toast for 1 min. Fill the pan with salted hot water. Bring to a boil and cook for 10-12 mins, until cooked, then drain.
- After 20 mins of roasting, add the whole mixed tomatoes and almonds to the tray. Roast for another 4-5 mins, until the tomatoes soften and the almonds are toasted. Check the chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.
- Add the cooked buckwheat to the tray and mix with the roasted mixed tomatoes. Season with sea salt and black pepper.
- Serve the chicken with the beef tomatoes and lemon wedges. Garnish with the pea shoots.
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