Chicken And Buckwheat With Cucumber Salad Recipe

Buckwheat Preparation

1. Rinse 1 cup of buckwheat thoroughly under cold water. 2. In a medium saucepan, add the rinsed buckwheat and 2 cups of water. Bring to a boil. 3. Once boiling, reduce the heat to a simmer, cover, and cook for about 15 minutes until the water is absorbed and the buckwheat is tender. 4. Fluff the buckwheat with a fork and set aside.

Chicken Preparation

1. Season 2 chicken breasts with salt, pepper, and your choice of herbs (e.g., thyme, rosemary). 2. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. 3. Cook the chicken breasts for about 5-7 minutes on each side, or until fully cooked and browned on the outside. 4. Remove the chicken from the skillet and let it rest for a few minutes before slicing.

Cucumber Salad Preparation

1. Thinly slice 2 cucumbers and 1 small red onion. 2. In a bowl, combine the sliced cucumbers and red onion. 3. In a small jar, mix 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of honey, salt, and pepper. Shake well to combine. 4. Pour the dressing over the cucumber and onion, and toss to coat.

Combining the Dish

1. On a serving platter, create a bed of cooked buckwheat. 2. Place the sliced chicken breasts on top of the buckwheat. 3. Serve the cucumber salad on the side or atop the chicken and buckwheat. 4. Garnish with fresh herbs such as parsley or dill, if desired. 5. Serve and enjoy your meal.