Buckwheat porridge with chicken and vegetables

Name: Buckwheat porridge with chicken and vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1
Ingredients: 40 g buckwheat groats; 100 ml water; to taste salt; 180 g chicken fillet; 20 g sulguni; 30 g tomatoes; 30 g canned corn

A lunch option consisting of buckwheat porridge, baked chicken breast, sulguni cheese, tomatoes, and corn.

Total: 40 min
Servings: 1
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 498
Protein: 44 g
Fat: 14 g
Carbs: 49 g

Ingredients

for 1 serving

buckwheat groats40 g
water100 ml
saltto taste
chicken fillet180 g
sulguni20 g
tomatoes30 g
canned corn30 g

Method

5 steps

Rinse the buckwheat. Cover with water, add salt to taste. Cook over low heat until done, about 15-20 minutes. The finished porridge should weigh about 120 g.
Rinse and dry the chicken fillet. Bake in the oven until done, about 25-30 minutes at 180°C. The finished fillet should weigh about 150 g.
Cut the baked chicken fillet and sulguni into cubes.
Dice the tomatoes.
Mix the buckwheat porridge, diced chicken fillet, sulguni, tomatoes, and canned corn in a bowl.