Buckwheat With Chicken And Tomatoes Recipe

Ingredients

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

Instructions

1. Rinse buckwheat groats under cold water. 2. In a medium pot, bring 2 cups of water to a boil. Add the buckwheat, reduce the heat, cover, and simmer for about 15 minutes, or until the water is absorbed and the buckwheat is tender. 3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced chicken, season with salt and pepper, and cook until browned and cooked through, about 7-10 minutes. 4. Remove the chicken from the skillet and set aside. 5. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes. 6. Add the chopped red bell pepper and halved cherry tomatoes to the skillet, cooking for an additional 5 minutes until the vegetables are tender. 7. Return the cooked chicken to the skillet and stir to combine. 8. Add the cooked buckwheat to the skillet and mix everything together. Cook for another 3-5 minutes to heat through and blend the flavors. 9. Garnish with fresh parsley before serving.