Turmeric Chicken and Buckwheat 1 Tray Bake

Turmeric Chicken and Buckwheat 1 Tray Bake

PREP / COOK / TOTAL   -   5 / 25 / 30min

A delicious moroccan flavoured one tray bake with juicy dates, plenty of veggies and buckwheat.


  • 4 Chicken Thighs
  • 1 tsp turmeric
  • 2 tsp cumin
  • 1 tsp garlic powder 1⁄2 tsp ground ginger 2 Tbs coconut oil
  • 2 zucchinis
  • 1 cup of cauliflower
  • 1 cup of broccoli
  • 2 cups cooked buckwheat
  • 4 cups leafy greens
  • 6 Medijool Dates pitted and chopped
  • coconut or greek yoghurt coriander to serve



  • Preheat oven to 180°C fan forced. Line a baking dish with non-stick baking paper. Cut the thighs in half and combine in a bowl with the cauliflower, zucchini, broccoli, and dates, oil, ginger, turmeric, garlic and cumin. Toss well to coat.
  • Roast for 25-35 minutes or until golden and tender or chicken is cooked through.
  • If you haven’t pre-cooked the buckwheat, do so now in a saucepan of boiling water following the packet directions. Drain.
  • When ready to serve, sprinkle buckwheat and leafy greens on top to slightly warm up. Serve with fresh coriander, lemon wedges, and topped with a TBS yoghurt.

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