Chicken and Buckwheat Casserole

Name: Chicken and Buckwheat Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 600 g Chicken breast; 200 g buckwheat; 150 g onion; 200 g carrots; 500 ml chicken broth; 5 g salt; 2 g pepper; 30 ml olive oil

A hearty and filling casserole with chicken and buckwheat. Easy to prepare in large batches and reheat throughout the week.

Total: 50 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 385
Protein: 38 g
Fat: 11 g
Carbs: 34 g

Ingredients

for 4 servings

Chicken breast600 g
buckwheat200 g
onion150 g
carrots200 g
chicken broth500 ml
salt5 g
pepper2 g
olive oil30 ml

Method

8 steps

Preheat oven to 190C.
Rinse buckwheat and boil in water until tender, then drain.
Dice chicken breast, onion, and carrots.
Heat olive oil in a pan and saute onion and carrots until softened.
Add chicken to the pan and cook until browned.
Combine cooked buckwheat, chicken, and vegetables in a baking dish.
Stir in chicken broth, salt, and pepper.
Bake for 20 minutes until golden brown and liquid is absorbed.