Chicken fillet with mushrooms, buckwheat, and cucumbers
A lunch consisting of chicken fillet with mushrooms, boiled buckwheat, and cucumbers.
- Total
- 45 min
- Servings
- 1
- Difficulty
- Easy
Nutrition
per serving- kcal
- 500
- Protein
- 36 g
- Fat
- 20 g
- Carbs
- 42 g
Ingredients
for 1 serving- chicken fillet250 g
- mushrooms100 g
- buckwheat groats50 g
- cucumbers50 g
- oil1 tbsp
- saltto taste
- ground black pepperto taste
Method
6 stepsRinse the buckwheat, cover with water in a 1:2 ratio (50 g of groats per 100 ml of water), add salt, and cook until done for about 15-20 minutes. The finished buckwheat should be about 100-120 g.
Cut the chicken fillet into small pieces. Clean the mushrooms and slice them.
Heat oil in a pan. Fry the chicken fillet until golden brown.
Add the mushrooms to the fillet, season with salt and pepper, and fry together until the mushrooms are done, about 10-15 minutes.
Slice the cucumbers into rounds or cubes.
Place the boiled buckwheat, chicken fillet with mushrooms, and sliced cucumbers on a plate.