Buckwheat With Chicken And Vegetables Recipe

Prepare the Ingredients

1. Rinse 1 cup of buckwheat groats under cold water and drain well. 2. Cut 500 grams of boneless chicken breast into bite-sized pieces. 3. Chop 1 red bell pepper, 1 zucchini, and 1 cup of broccoli florets. 4. Mince 2 cloves of garlic.

Cook the Buckwheat

1. In a medium pot, bring 2 cups of water to a boil. 2. Add the rinsed buckwheat and a pinch of salt. 3. Reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the buckwheat is tender. 4. Remove from heat and set aside.

Cook the Chicken

1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. 2. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. 3. Remove the chicken from the skillet and set aside.

Cook the Vegetables

1. In the same skillet, add another tablespoon of olive oil. 2. Add the minced garlic and sauté for 30 seconds until fragrant. 3. Add the chopped bell pepper, zucchini, and broccoli. 4. Stir-fry the vegetables for 5-7 minutes until they are tender yet bright in color.

Combine and Serve

1. Return the cooked chicken to the skillet with the vegetables. 2. Add the cooked buckwheat and toss everything together until well combined. 3. Season with salt and pepper to taste. 4. Serve hot, garnished with fresh parsley if desired.