Buckwheat Groats With Chicken, Tomatoes, And Potatoes Recipe

Cooking the Buckwheat

1. Rinse 1 cup of buckwheat groats under cold water. 2. Bring 2 cups of water to a boil in a medium saucepan, then add the rinsed buckwheat. 3. Reduce heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed and the buckwheat is tender. 4. Fluff the buckwheat with a fork and set aside.

Preparing the Chicken

1. Season 3 ounces of diced chicken breast with salt, pepper, and optional herbs or spices to taste. 2. Heat a grill pan or a skillet over medium-high heat. 3. Cook the chicken pieces for about 4-5 minutes on each side, or until golden brown and fully cooked through. Set aside.

Sautéing the Vegetables

1. Slice one medium tomato and dice 100 grams of potatoes. 2. Heat a pan over medium heat, adding a small amount of olive oil. 3. Add the tomatoes and potatoes to the pan. Sauté for 5-7 minutes, or until the tomatoes are tender and the potatoes are golden brown.

Combining the Dish

1. In a large mixing bowl, combine the cooked buckwheat, sautéed vegetables, and grilled chicken. 2. Season with more salt and pepper to taste. 3. Serve warm as a complete meal.