Buckwheat with chicken and vegetables
Lunch dish consisting of buckwheat, chicken fillet with onion and carrot, and tomato.
- Total
- 40 min
- Servings
- 1
- Difficulty
- Medium
Nutrition
per serving- kcal
- 578
- Protein
- 42 g
- Fat
- 22 g
- Carbs
- 54 g
Ingredients
for 1 serving- buckwheat50 g
- tomato100 g
- chicken fillet180 g
- onion30 g
- carrot30 g
- oil1 tbsp
- saltto taste
- ground black pepperto taste
Method
6 stepsBoil the buckwheat: rinse 50 g of buckwheat, pour in 100 ml of water, add salt, and cook over low heat until done, about 15-20 minutes. The finished buckwheat should be about 150 g.
Cut the chicken fillet into small pieces. Slice the onion into half-rings, grate the carrot on a coarse grater or cut into thin strips.
Heat the oil in a frying pan. Sauté the onion until translucent, add the carrot, and fry for another 3-5 minutes.
Add the chicken fillet to the vegetables, season with salt and pepper, and fry until the chicken is cooked through, about 10-15 minutes.
Cut the tomato into cubes or slices.
Place the cooked buckwheat on a plate, top with the chicken fillet with vegetables and the sliced tomato.