Buckwheat And Chicken Bowl Recipe

Prepare Buckwheat

Rinse 1 cup of buckwheat under cold water. In a saucepan, bring 2 cups of water to a boil. Add the buckwheat and a pinch of salt. Reduce heat, cover, and let it simmer for about 15 minutes or until tender. Drain any excess water.

Cook Chicken

While the buckwheat is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add 1 lb of boneless, skinless chicken breast cut into bite-sized pieces. Season with salt and pepper. Cook for 7-10 minutes or until the chicken is cooked through and no longer pink inside.

Sauté Vegetables

In the same skillet, add another tablespoon of olive oil if needed. Add 1 chopped onion, 1 sliced bell pepper, and 2 cups of chopped broccoli. Sauté for 5-7 minutes until the vegetables are tender-crisp.

Combine Ingredients

Add the cooked buckwheat to the skillet with the chicken and vegetables. Stir to combine. Add 2 tablespoons of soy sauce and 1 teaspoon of sesame oil for flavor. Stir well to ensure everything is coated evenly.

Garnish and Serve

Serve the buckwheat and chicken mixture in bowls. Garnish with chopped green onions and sesame seeds if desired. Serve hot and enjoy your nutritious meal.