Buckwheat with chicken and vegetables
The dish consists of buckwheat, stewed chicken thigh, Korean-style carrots, and arugula.
- Total
- 40 min
- Servings
- 1
- Difficulty
- Easy
Nutrition
per serving- kcal
- 500
- Protein
- 30 g
- Fat
- 25 g
- Carbs
- 35 g
Ingredients
for 1 serving- buckwheat35 g
- chicken thigh120 g
- Korean-style carrotsportion
- arugula120 g
- oil1 tbsp
- saltto taste
- ground black pepperto taste
Method
4 stepsBoil the buckwheat according to the package instructions. To prepare 35 g of dry buckwheat, you will need about 70-80 ml of water. Add salt to taste.
Prepare the stewed chicken thigh. If the thigh is raw, first fry it in oil until golden brown, then stew until cooked through, about 20-30 minutes. If the thigh is already cooked, simply reheat it.
Place the boiled buckwheat, stewed chicken thigh, Korean-style carrots, and arugula on a plate.
Season the dish with salt and ground black pepper to taste.