Figs adds a burst of sweetness to the warming blend of Baharat spices, and provides a wealth of minerals including potassium for maintaining a healthy cardiovascular system.

Serves: 2 | Cook Time: 30 mins | Calories: 535 | Type: Gluten-Free | Macros P: 51g / C: 48g / F: 18g


  • 2 x 180g free-range chicken breast
  • 80g buckwheat
  • 1 tbsp baharat spice (mustard)
  • 2 figs
  • 100g tenderstem broccoli
  • 120g cherry tomatoes
  • 1 tbsp balsamic vinegar (sulphites)
  • 20g pistachios (nuts)
  • Handful of fresh parsley

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Preheat the oven to 200C / gas mark 6 and boil a kettle.
  2. In a bowl, mix together the baharat spice and 1 tbsp oil. Place the chicken in the bowl and coat in the spice. Place the chicken on a baking tray and put in the oven for 20-25 mins until cooked through.
  3. Meanwhile, rinse the buckwheat and place in a saucepan with 300ml boiling water and a pinch of sea salt. Simmer for 15 mins.
  4. Trim the tenderstem and slice in half. Cut the figs into quarters. Cut the cherry tomatoes in half and roughly chop the parsley. Roughly chop the pistachios.
  5. On a separate baking tray to the chicken, place the tenderstem and figs and drizzle with 1 tsp oil. Place in the oven for the last 10 mins of the chicken cooking time.
  6. Drain the buckwheat and stir in the cherry tomatoes, the parsley, balsamic vinegar and half of the chopped pistachios. Season with black pepper.
  7. Spoon the tomato & parsley buckwheat on two warm plates, top with the baharat spiced chicken and sprinkle over the remaining chopped pistachios. Serve alongside the tenderstem and the roasted figs.