Buckwheat with chicken

Fluffy buckwheat with braised chicken and vegetables.

Number of servings

1

Nutrients

For entire dish

Calories

579 kcal

Protein

45 g

Carbohydrates

66.3 g

Fat

16.8 g

Fiber

10.1 g

Per serving

Calories

579 kcal

Protein

45 g

Carbohydrates

66.3 g

Fat

16.8 g

Fiber

10.1 g

Vitamins

For entire dish

Some micronutrient totals include only ingredients with a recorded value.

A

417.5 mcg

C

3 mg

E

4.1 mg

K

6.6 mcg

B9

7.6 mcg

B12

0.5 mcg

Mg

184.8 mg

Ingredients

• Buckwheat — 80 g
• Chicken breast — 150 g
• Onion — 40 g
• Carrot — 50 g
• Sunflower oil — 10 g
• Table salt — 3 g

Cooking instructions

1. Rinse the buckwheat in cold water 2–3 times, until the water runs clear.
2. Dice the chicken breast.
3. Season the chicken lightly with salt.
4. Chop the onion.
5. Grate or dice the carrot.
6. Heat the oil in a skillet.
7. Sear the chicken for 5–6 minutes, until golden.
8. Add the onion and carrot.
9. Cook for 5 minutes.
10. Pour boiling water over the buckwheat at a 1:2 ratio (160 ml).
11. Add salt, cover, and cook for 15 minutes.
12. Fold the cooked buckwheat with the chicken and vegetables.
13. Rest covered for 5 minutes.
14. Serve hot, garnished with fresh herbs if desired.