Buckwheat With Chicken And Tomatoes Recipe

Ingredients

- 1 cup buckwheat - 2 cups water or chicken broth - 2 tbsp olive oil - 2 chicken breasts, diced - 1 onion, chopped - 2 garlic cloves, minced - 2 tomatoes, diced - 1 bell pepper, diced - Salt and pepper to taste - Fresh herbs for garnish (optional)

Instructions

1. Rinse the buckwheat under cold water. 2. In a medium pot, bring the water or chicken broth to a boil. Add the buckwheat, reduce the heat, cover, and simmer for about 15-20 minutes, or until the buckwheat is tender and the liquid is absorbed. 3. In a large skillet, heat the olive oil over medium heat. Add the diced chicken, season with salt and pepper, and cook until browned and cooked through. Remove the chicken from the skillet and set aside. 4. In the same skillet, add the chopped onion and garlic. Sauté until the onion becomes translucent. 5. Add the diced tomatoes and bell pepper to the skillet. Cook for about 5-7 minutes, until the vegetables are tender. 6. Return the chicken to the skillet and stir to combine with the vegetables. 7. Add the cooked buckwheat to the skillet and mix well. 8. Adjust seasoning with salt and pepper as needed. Garnish with fresh herbs if desired. 9. Serve warm and enjoy!