Lunch with chicken cutlet and buckwheat

Name: Lunch with chicken cutlet and buckwheat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: 150 g chicken fillet; 30 g onion; 50 g tomato sauce; 50 g buckwheat; 5 g vegetable oil; 100 g cucumber; to taste salt; to taste ground black pepper

Lunch consists of a chicken fillet cutlet, tomato sauce with onion, boiled buckwheat with oil, and cucumber.

Total: 45 min
Servings: 1
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 481
Protein: 34 g
Fat: 18 g
Carbs: 47 g

Ingredients

for 1 serving

chicken fillet150 g
onion30 g
tomato sauce50 g
buckwheat50 g
vegetable oil5 g
cucumber100 g
saltto taste
ground black pepperto taste

Method

5 steps

Prepare the tomato sauce: finely chop the onion and sauté in a small amount of oil until translucent. Add the tomato sauce, a little water, salt, and pepper. Simmer over low heat for 10-15 minutes.
Pound the chicken fillet, season with salt and pepper. Fry in a preheated pan with oil until cooked on both sides.
Boil the buckwheat in salted water until done. Drain the water and add vegetable oil.
Slice the cucumber.
Place the cutlet, buckwheat drizzled with oil, and sliced cucumber on a plate. Serve with tomato sauce.