Chicken & Buckwheat with Gravy
Classic muscle-building meal. Chicken thighs with buckwheat and a simple gravy. Hearty, filling, and perfect for meal prepping.
- Total
- 1 h 20 min
- Servings
- 4
- Difficulty
- Medium
Nutrition
per serving- kcal
- 515
- Protein
- 42 g
- Fat
- 22 g
- Carbs
- 38 g
Ingredients
for 4 servings- Chicken thighs800 g
- buckwheat400 g
- onion150 g
- flour30 g
- chicken broth500 ml
- olive oil30 ml
- salt5 g
- pepper2 g
Method
6 stepsRinse buckwheat and cook in 800ml of water according to package directions until tender.
Heat olive oil in a large skillet over medium-high heat and brown the chicken thighs on both sides.
Remove chicken from the pan and add chopped onion, sautéing until translucent.
Stir in flour to create a roux, cooking for 1 minute, then gradually whisk in chicken broth to form a smooth gravy.
Return chicken to the pan, season with salt and pepper, and simmer for 20 minutes until chicken is cooked through.
Divide the cooked buckwheat into four containers and top with chicken and gravy.