Buckwheat Groats With Chicken And Vegetables Recipe

Ingredients

- 1 cup buckwheat groats - 2 cups water - 1 lb chicken breast, diced - 1 red bell pepper, diced - 1 zucchini, sliced - 1 carrot, julienned - 1 onion, chopped - 2 cloves garlic, minced - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley for garnish

Instructions

1. Rinse the buckwheat groats under cold water. 2. In a medium saucepan, bring 2 cups of water to a boil. Add the buckwheat groats, reduce the heat, cover, and simmer for about 15 minutes or until the water is absorbed and the groats are tender. Set aside. 3. In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and golden. 4. Add the diced chicken to the skillet and cook until the chicken is no longer pink and fully cooked through. 5. Stir in the diced red bell pepper, sliced zucchini, and julienned carrot. Cook for an additional 5-7 minutes, or until the vegetables are tender but still crisp. 6. Season with salt and pepper to taste. 7. Gently fold the cooked buckwheat groats into the chicken and vegetables mixture. Stir to combine evenly. 8. Garnish with fresh parsley before serving. 9. Serve warm and enjoy!