Chicken Liver And Onions With A Side Of Buckwheat And Salad Recipe

Name: Chicken Liver And Onions With A Side Of Buckwheat And Salad
Prep time: 30 minutes
Cook time: 30 minutes
Yield: 2
Cuisine: International
Ingredients: buckwheat (cooked): 175g; chicken liver: 125g; onions: 50g; cooking oil: 10g; lettuce: 50g; tomato: 50g; cucumber: 50g; yogurt: 25g; salt and spices: 5g

buckwheat (cooked)chicken liver onions cooking oil lettuce tomato cucumber yogurt salt and spices lunch dinner

This dish appears to be a hearty combination of chicken liver and onions, served alongside buckwheat and a fresh salad. It's a nutritious and balanced meal that could be enjoyed for either lunch or dinner. The blend of protein-rich chicken liver, fibrous buckwheat, and a variety of vegetables in the salad offers a well-rounded nutritional profile. Ideal for those looking to maintain a healthy diet without sacrificing flavor, this dish is a testament to the satisfying nature of wholesomely prepared ingredients.

Chicken liver and onions with a side of buckwheat and salad

🌎 International: Main Course

🔥 Calories 700kcal
🍗 Protein 50g
🍚 Carbs 70g
🧈 Fat 27.5g

🥗 Ingredients:

buckwheat (cooked) (175g)
chicken liver (125g)
onions (50g)
cooking oil (10g)
lettuce (50g)
tomato (50g)
cucumber (50g)
yogurt (25g)
salt and spices (5g)

🍳 How to cook (2 servings):

Cooking Time: 30 minutesPreperation Time: 30 minutes

Chicken Liver and Onions

1. Begin by cleaning the chicken livers and cutting them into bite-sized pieces. 2. Thinly slice the onions and sauté them in a pan with a bit of oil until translucent. 3. Add the chicken livers to the pan and cook until they are browned on all sides and cooked through but still tender. 4. Season with salt and your choice of spices, to taste.

Buckwheat

1. Rinse the buckwheat under cold water until the water runs clear. 2. In a pot, bring water to a boil and add the buckwheat. 3. Reduce the heat to low, cover, and simmer until the buckwheat is tender and all the water has been absorbed. 4. Season with a pinch of salt, to taste.

Salad

1. Prepare the salad by washing and chopping the lettuce, tomato, and cucumber. 2. Toss the vegetables in a bowl and dress with yogurt instead of mayonnaise, for a healthier alternative. 3. Season with salt and spices, to your liking.

⭐️ Nutrition facts:

Approximately 600-800 kcal, with a balanced macro distribution of 40-60 grams of protein, 60-80 grams of carbs, and 20-35 grams of fat. This dish is rich in protein, thanks to the chicken liver, and offers a good amount of dietary fiber from both the buckwheat and the salad. Using yogurt as a dressing instead of mayonnaise reduces the fat content and adds a tangy freshness to the salad.