Buckwheat with chicken fillet and vegetable salad

Name: Buckwheat with chicken fillet and vegetable salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 100 g buckwheat groats; 200 g chicken fillet; 1 pcs onion; 1 pcs carrot; 1 tbsp tomato paste; 300 ml water; 150 g white cabbage; 50 g carrot; 50 g fresh cucumber; 1 tbsp sunflower oil; to taste salt; to taste ground black pepper

Lunch consisting of buckwheat, chicken fillet under a vegetable topping, and a salad of cabbage, carrot, and cucumber.

Total: 50 min
Servings: 2
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 478
Protein: 34 g
Fat: 16 g
Carbs: 51 g

Ingredients

for 2 servings

buckwheat groats100 g
chicken fillet200 g
onion1 pcs
carrot1 pcs
tomato paste1 tbsp
water300 ml
white cabbage150 g
carrot50 g
fresh cucumber50 g
sunflower oil1 tbsp
saltto taste
ground black pepperto taste

Method

8 steps

Rinse the buckwheat. Cover with water in a 1:2 ratio (buckwheat:water), add salt, bring to a boil, reduce heat, and cook covered until done for approximately 15-20 minutes.
Cut the chicken fillet into small pieces. Finely chop the onion, grate the carrot on a coarse grater.
Heat oil in a pan. Sauté the onion until translucent, add the carrot and fry for another 5 minutes.
Add the chicken fillet to the vegetables, season with salt and pepper. Fry, stirring, until golden brown.
Add tomato paste, stir, and simmer covered for 10 minutes.
Thinly shred the cabbage, grate the carrot on a coarse grater, cut the cucumber into strips.
Mix the salad vegetables, add salt, and dress with oil. Stir.
Place the cooked buckwheat on a plate, top with the chicken fillet under the vegetable topping and the salad.