Buckwheat with Chicken and Vegetables

Name: Buckwheat with Chicken and Vegetables
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Ingredients: 200 g Buckwheat; 600 g chicken thighs; 150 g onion; 150 g carrot; 150 g bell pepper; 10 g garlic; 600 ml chicken broth; 30 ml olive oil; 5 g salt; 2 g pepper

A nutritious and filling dish with buckwheat, chicken, and mixed vegetables. A hearty and balanced lunch.

Total: 1 h 20 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 415
Protein: 32 g
Fat: 14 g
Carbs: 40 g

Ingredients

for 4 servings

Buckwheat200 g
chicken thighs600 g
onion150 g
carrot150 g
bell pepper150 g
garlic10 g
chicken broth600 ml
olive oil30 ml
salt5 g
pepper2 g

Method

5 steps

Heat olive oil in a large skillet over medium heat.
Add diced onion, grated carrot, and chopped bell pepper, sautéing until softened.
Add cubed chicken thighs and minced garlic, cooking until the chicken is browned.
Stir in the rinsed buckwheat and pour in the chicken broth.
Season with salt and pepper, cover, and simmer for 20 minutes until the buckwheat is tender and liquid is absorbed.