Buckwheat With Chicken And Vegetable Sides Recipe

Cook Buckwheat

1. Rinse 150 grams of buckwheat thoroughly under cold water. 2. In a medium saucepan, bring water to a boil and add the rinsed buckwheat. Reduce the heat to a simmer, cover, and cook until the buckwheat is tender and has absorbed most of the water, about 10-15 minutes. Fluff with a fork and set aside to cool slightly.

Prepare the Chicken

1. Season 100 grams of chicken breast with a pinch of salt. 2. In a skillet over medium heat, add a small amount of vegetable oil. Once hot, add the chicken breast and cook until golden brown and thoroughly cooked, flipping once, about 7-10 minutes on each side. Let it rest for a few minutes before slicing into bite-sized pieces.

Prepare the Vegetables

1. Wash and peel 50 grams of beets, 30 grams of carrots, and 20 grams of cabbage. 2. Slice the beets and carrots into thin strips and shred the cabbage finely for a slaw-like consistency. 3. In a mixing bowl, combine the sliced vegetables. Drizzle a tablespoon of vegetable oil, add a pinch of salt, and toss to coat evenly.

Assemble the Dish

1. On a serving platter, spread the cooked buckwheat as a base. 2. Arrange the sliced chicken breast on top of the buckwheat. 3. Scatter the prepared vegetable mix around the chicken, creating a colorful side. Serve warm, adjusting salt to taste.